The problem with prawns is they can cost you a fortune to feel the whole family. Well, not anymore. It just takes a little thinking outside the square, which suits me just fine because I prefer them cut into rectangles anyway.
Grandma has a couple of different prawn toast recipes she uses to entice me to visit. This one uses cooked prawns, which means I always try to arrive before she starts making them, so I can steal the odd prawn while she’s cooking.
You will need:
300g peeled prawns
1 egg white
1 teaspoon cornflour
1/4 cup sliced water chestnuts, chopped
2 cloves garlic, crushed
1 teaspoon ginger, finely grated
2 springs onions, finely chopped
1 tablespoon light soy sauce
2 teaspoons sesame oil
2 teaspoons caster sugar
1/2 teaspoon sea salt
8 slices white bread
1/2 cup sesame seeds
Oil, for frying
STEP ONE. Eat something. Anything. Don’t attempt to make if you’re hungry because you will not have enough prawns.
STEP TWO. In a food processor, blend 2/3 prawns, egg white and cornflour until smooth.
STEP THREE. In a bowl, mix together remaining prawns (roughly chopped), chestnuts, garlic, ginger, spring onions, soy, sesame oil, caster sugar, salt and mixture from processor.
STEP FOUR. Spread mixture evenly on slices of bread.
STEP FIVE. Put sesame seeds in a shallow plate, like a bread plate. Tip each slice of bread prawn side down onto seeds, lift, right the slice and pat the seeds down.
STEP SIX. Cut off crusts and cut slices into halves.
STEP SEVEN. Heat enough oil to just cover the slices. You’ll want a medium heat.
STEP EIGHT. Cook in small batches until golden brown, draining on absorbent paper and batting away hands until all done so you can sit down and enjoy them together.
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