Sesame Prawn Toasts Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Prawns | 8 Ounce | |
| Shortening | 1 Ounce | |
| Egg white | 1 Tablespoon | |
| Spring onions | 1 Teaspoon, finely chopped | |
| Root ginger | 1/2 Teaspoon, finely chopped | |
| Chinese rice wine (optional) - 1 tablespoon | ||
| Thick cornflour paste - 1 tablespoon | ||
| White sesame seeds - about 4-5 oz (115-140 g) | ||
| White bread | 6 Large | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. To prepare the prawns, mince them and lard until they form a smooth paste.
MAKING
2. In a bowl mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour paste.
3. On a large plate or tray spread the sesame seeds evenly.
4. On one side of each slice of bread, spread the prawn paste thickly then place, spread-side down, on the surface of the sesame seeds.
5. In a wok or deep-fryer heat the oil 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.
FINALIZING
6. Remove and drain.
7. Trim off the dark brown crusts, cut each slice into 6-8 fingers.
SERVING
8. Serve on a bed of crispy seaweed' or shredded lettuce leaves.
1. To prepare the prawns, mince them and lard until they form a smooth paste.
MAKING
2. In a bowl mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour paste.
3. On a large plate or tray spread the sesame seeds evenly.
4. On one side of each slice of bread, spread the prawn paste thickly then place, spread-side down, on the surface of the sesame seeds.
5. In a wok or deep-fryer heat the oil 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.
FINALIZING
6. Remove and drain.
7. Trim off the dark brown crusts, cut each slice into 6-8 fingers.
SERVING
8. Serve on a bed of crispy seaweed' or shredded lettuce leaves.
Chef
