Sesame Prawn Toast Recipe
Serves for 6
175 gram peeled prawns (shrimp)
2 spring onions, finely chopped
1 inch fresh root ginger, peeled and grated
2 garlich cloves, crushed
2 tbsp cornflour
2 tsp soy sauce, plus extra for dipping
6 slices day-old bread from a small loaf, without crusts
40 gram sesame seeds
vegetable oil for deep frying
Place the prawns, spring onions, ginger and garlic into a food processer with a metal blade.
Add the cornflour and soysauce.
Process the mixture into a paste.
Spread the bread slices evenly with the paste and cut into triangles.
Sprinkle with the sesame seeds, make sure they stick to the bread.
Chill in refrigerator for 30 minutes.
Heat the vegetable oil in a wok/deep-fryer to 190C or until a cube of day-old bread browns in 30 seconds.
Using a slotted spoon, lower the toasts, in batches, into the oil, sesame-seed side down, and fry for 3 minutes. Turning them over for the last minute.
Remove with a slotted spoon and drained on a absorbent kitchen paper.
Keep the toasts warm while frying the remainder.
Place the toasts on individual dishes and serve immediately with little bowls of soy sauce for dipping.