From My Kitchen

Oh. My. Word. These. Are. Amazing. I have no idea why they are called toast though, when clearly they’re fried bread. Actually I don’t care, they’re wonderful! Cobbled together from checking out a whole bunch of recipes online, I suspect I’m going to be making these often.

Ingredients

250g raw peeled and cleaned prawns

1 garlic glove, finely chopped

1 tsp finely grated ginger

1 large egg white

1/2 tsp caster sugar

1 tsp light soy sauce

2 spring onions very finely chopped

5 slices thick white bread, crusts removed

Sesame oil

1 beaten egg

100g or so sesame seeds

Oil for frying (sunflower, groundnut, anything light flavoured)

Method

1. Blitz the prawns, garlic, ginger, egg white, sugar & soy in a processor until they form a smooth paste. Scrape into a bowl.
2. Stir in the spring onions, cover and chill for at least 30 minutes or even several hours until ready to use.
3. Heat oven to 150C.
4. Brush one side of each piece of bread with sesame oil, then divide the prawn mixture between them (on top of the oil), using a fork to smooth over right to the edges.
5. Brush each piece over the prawn mix, and sides, with the beaten egg.
6. Sprinkle over the sesame seeds – be generous.
7. Heat 2-3cm oil in a deep frying pan until hot (check by gently dropping in a little piece of crust, if it sizzles you’re good to go).
8. Gently lower in the toasts, two at a time, prawn side up and cook for 2 minutes until the underside starts to become golden.
9. Carefully turn each piece over (prawn side down) using a couple of utensils to help you, and cook for a further 2 minutes.
10. Remove to a baking tray covered in kitchen roll and whack in the oven to keep warm.
11. Repeat with the rest of the toasts.
12. When ready to serve, cut into triangles and dig in. Sweet chilli sauce is a great accompaniment.