SESAME PRAWN TOASTS
1 min readServes 6–8 as a starter.
Preparation & cooking time: 40–45 mins.
For best results, use uncooked prawns for this dish, as the ready-cooked prawns will not have the same texture or flavour.
225g (8oz) uncooked, shelled prawns
25g (1oz) lard or shortening
salt and pepper to taste
1 tablespoon egg white
1 teaspoon finely chopped spring onions
½ teaspoon finely chopped fresh ginger root
1 tablespoon Chinese rice wine (optional)
1 tablespoon thick cornflour paste
about 115–140g (4–5oz) white sesame seeds
6 large slices white bread
oil for deep-frying
Crispy ‘Seaweed’ or shredded lettuce leaves to garnish (optional)
Mince the prawns and lard until they form a smooth paste. Mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour paste.
Spread the sesame seeds evenly on a large plate or tray. Spread the prawn paste thickly on one side of each slice of bread, then place, spread-side down, on the surface of the sesame seeds.
Heat the oil in a wok or deep-fryer until medium hot (180°C/350°F), deep- fry the ‘toasts’, spread-side down, 2–3 slices at a time, for about 2–3 minutes or until they start to turn golden. Remove and drain.
To serve: trim off the dark brown crusts, cut each slice into 6–8 fingers. Serve on a bed of Crispy ‘Seaweed’ or shredded lettuce leaves.
