Prawn toast is a classic dim sum dish and is delicious served as a starter when entertaining. This more modern version uses baguette slices.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
150 g prawns, raw, deveined and cut into pieces (refrigerate)
1 thumb-sized knob ginger
1 red chilli, deseeded and chopped
1 egg white
a dash of soy sauce
a dash of sesame oil
½ tsp (2.5 ml) rice flour, (just enough to bind the mixture so that it’s not too sloppy)
3 spring onions, sliced
1 tsp (5 ml) coriander, chopped (optional)
18-20 slices baguette
oil, for deep frying
sweet chili dipping sauce
Place all of the ingredients, apart from coriander and spring onion, into a blender and blend to a smooth paste. Work fast to ensure that the mixture remains ice cold.
Add coriander and spring onion and blend until just incorporated.
Spread the mixture onto one side of each slice of baguette to a thickness of about 2-3 mm.
Dip the side of the bread spread with the prawn mixture into the sesame seeds to cover.
Heat the oil to 180 °C iin a deep fryer or a deep sided saucepan and deep-fry in batches until golden brown. Place on kitchen towel to drain the excess oil.
Serve with a sweet chilli dipping sauce and a sprinkling of extra coriander if preferred.