Sesame Prawn Toast
Serves: 4-8
INGREDIENTS
3cm piece of fresh ginger
2 cloves garlic, chopped
2 spring onions, chopped
350 grams frozen prawn cutlets, thawed and tails removed
7 egg whites
1 teaspoon caster sugar
1 tablespoon reduced salt soy sauce
pinch of white pepper
6 slices sourdough
70 grams sesame seeds
vegetable oil for shallow frying
To Serve
crispy chilli oil
METHOD
In a food processor, blitz together ginger, garlic and spring onions. Add the prawns, egg whites, caster sugar, soy sauce and white pepper and blitz until smooth. Spread over the sourdough.
Place the sesame seeds on an oven tray then dip the toast, prawn-side down, into the sesame seeds. Make sure the prawn mixture is completely coated in seeds.
Heat 1cm of oil in a frying pan. Place the bread, non-prawn side first, in the oil and fry until crisp. Gently turn and fry the prawn side until lightly golden, this should take roughly 1 minute.
Cut the toast in half and serve drizzled with chilli oil.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!