Sesame prawn toast

6
50 minutes

Ingredients

  • 6 slices of bread, or 8 depending on size
  • 150g of prawns, raw, de-veined
  • 1 garlic clove, large
  • 1 knob of ginger, thumb-sized
  • 3 spring onions
  • 1 red chilli, deseeded
  • 1 egg
  • 1 dash of soy sauce, (make sure you use gluten-free if making a GF version of this dish)
  • 1 dash of sesame oil
  • rice flour, just enough to bind the mixture so it's not too sloppy
  • sesame seeds
  • oil, for deep frying (I used groundnut, but sunflower or vegetable will do the job)

Method

1
Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy
2
Spread the mixture generously over the slices of bread, with more in the middle than the edges. Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, prawn mixture side down, into the seeds to stick
3
Cut your slices into two or four triangles (again, this depends how big your slices are – gluten free bread tends to come up smaller, so I only cut mine in half)
4
Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches, so you don’t overcrowd the pan
5
If you put too many in at once, your oil will cool and your toast will get soggy. Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chilli sauce