One of my favourite entres when eating at my favourite Asian restaurants, Prawn Toasts are a classic Chinese entre or yum cha dish. Fantastic as a small starter or as pass-around food if you want to add an Asian flavour to your cocktail party.
- 1/2 Teaspoon of Szechuan Pepper Salt for ‘the Passionate Foodie’
- Chilli, Lime and Coriander Dipping Sauce for ‘the Passionate Foodie’ for dipping
- 400g of green prawn meat
- 1 garlic clove, crushed
- 1 tbsp finely grated ginger
- 1 egg white, lightly beaten
- 2 tbsp finely chopped sping onion (green section)
- Sliced white bread with the crusts removed.
Finely Chop all prawn meat and mix through the garlic, ginger, egg white and spring onon and szechuan pepper salt.
White bread must be a little state so that it doesn't get crushed when spreading the prawn mixture over. If not firm enough place into a warm oven.
Spread prawn mixture over the bread and then dip prawn side down into the sesame seeds. Shallow or deep fry until golden brown.
Drain well and serve with a spring onion garnish and Chilli, Lime and Coriander Dipping Sauce.
Alternative Serving Suggestions:
- Instead of finely chopping the prawn meat you can add that too the ginger, garlic and spring onion and blitz in a food processor to form a paste.
- Bread can be cut into any shape, triangles, squares or even rounds by using a cookie cutter.
- You can substitute the sesame seeds for bread crumbs.