Recipe Cuisine: Chinese
Theme: Fast & Fab
Prawn Toast
By: Mel A
Ingredients
- 500g prawns, cleaned & chopped
- 1 spring onion, sliced
- 1 tsp ginger, minced
- ½ tsp garlic, minced
- ½ tsp sesame oil
- 1 tsp Light soy
- 1 tsp cornflour
- 5 tbsp sesame seeds
- 5 pieces day old white bread, toast cut
- Vegetable oil for frying
- Dipping Sauce:
- 4 tbsp Light soy
- 2 tbsp Chinkiang vinegar
- 1 small red chilli, finely chopped
- 2 tsp ginger, grated
- 1 tbsp coriander, finely chopped
- 1 tsp sesame oil
- ½ tsp sugar
Product used in recipe
- LEE KUM KEE - SUPERIOR LIGHT SOY SAUCE
Method
- Using a food processor, add: prawns, spring onion, ginger, garlic, sesame oil, soy and cornflour, blitz to form a rough paste (some larger pieces of prawn should remain).
- Heat vegetable oil in a frying pan over medium-high heat.
- Remove crusts from bread and spread 1 to 2 tbsp of prawn mixture onto the bread. Sprinkle with sesame seeds, then press down on the prawn mixture to ensure the sesame seeds and prawns stick. Cut the bread in half diagonally.
- Once oil reaches 160 degrees, carefully place prawn bread into the oil, bread side first. Cook for 2-3 minutes each side until golden. Remove from the frying pan and drain on a wire rack.
- Whilst prawn toasts are cooking, whisk all dipping sauce ingredients in a bowl until the sugar is fully dissolved.
- Serve hot, crispy prawn toast with the soy dipping sauce.
