sesame prawn toast
I'm obsessed with prawn toast. What? You didn't know? I'm good at hiding my obsessions :) Can't imagine a Chinese/Thai meal out/ takeaway without prawn toast. But I've never dared to make it at home - didn't want to ruin it for myself if it turned out terrible!
Then, last year my friend and I decided to make ourselves a Thai dinner, and I bravely suggested prawn toast to complement her green curry. And then, earlier this year, my husband and I got ourselves a dim sum steamer (more on this later!) and we decided to cook up a Chinese feast, which had to include prawn toast of course. So I've had a bit of practice!
Here's my recipe. It's a mish mash of a few I've read online.
What you need
Raw king prawns - 300 g
Spring onion - 2
Ginger - 1 inch
Light soy sauce - 1 tsp
Sesame oil - 1 tsp
Corn flour - 1 tbsp
Salt - a pinch
Sesame seeds - 1 cup
Bread - 8 slices
Egg - 1
Vegetable oil for frying
What you do
De-shell and de-vein the prawns (I used supermarket packaged prawns, so just needed to wash them)
Chop the spring onions
Chuck the prawns, spring onion, ginger, corn flour, soy sauce, salt, sesame oil into a blender. Crack an egg into this too
Blend coarsely
Remove from blender into a bowl
Heat oil in a wok for deep frying
Tip sesame seeds onto a plate
Cut each slice of bread into 4 triangles
Spread the prawn mixture onto each triangle
Now invert the triangle face-down onto the sesame seeds, so they stick to the prawn mix
When the oil is hot, carefully place the triangles into it and deep fry both sides till golden brown. Should take about a minute to do each batch
All done!
Tip 1: Make sure your oil is hot, but isn't smoking. Too hot, and your bread will burn without the mixture cooking
Tip 2: Make yourself a nice ginger-soy dip to go with it. 4 tbsp soy sauce + half an inch of ginger chopped fine + half a thai chilli chopped fine + 1 tbsp sesame oil