Wednesday, 5 January 2011

Sesame Prawn Toast

January has invariably become healthy eating month, or more aptly for me 'Soups & Salads Month'. However, I can't resist letting that slide occasionally for the sake of something really tasty! I was making my Thai Chicken & Coconut Soup and wanted a more substantial accompaniment so thought, how difficult could prawn toast be? In fact very, very easy and very tasty too! 

Top tip: You can really make these your own by adding different Thai or Chinese flavours. Below is the basic recipe. I also added a pinch of 'Thai Seven Spice' to give it a bit more of a kick.

Serves 4

INGREDIENTS:

Sliced Bread - 3 slices
Peeled Cooked Cocktail Prawns - 200g
Pickled Ginger - 3 slices (grated fresh ginger also works)
Garlic - 1 clove
Egg White - 1
Cornflour - 1 tsp
Sesame Seed Oil - 1tsp
Sesame Seeds - 4 tbsp
Olive Oil - 4 tbsp

1. Peel and finely chop the garlic. In a mixing bowl, add the prawns, ginger, egg white, cornflour, garlic and sesame seed oil. Using a hand blender, blend into a smooth paste, and season lightly with salt and pepper.

2. Lightly toast the bread in a toaster until just crispy but not browned. Evenly spread a layer of the prawn paste over the bread. This recipe should produce enough paste to have a nice thick layer of roughly 1/2 cm deep of prawn paste over the bread.

3. On a flat surface pour the sesame seeds onto a plate so that they cover the plate, and one slice at a time press the pasted side of the bread into the sesame seeds to cover each slice completely.

4. In a non-stick frying pan heat the olive oil to a medium heat, and fry each slice for roughly 3 minutes each side, or until lightly browned.

5. Finally, cut each slice into quarters before serving with some sweet chilli sauce and prawn crackers.

Serve as a great accompaniment to any oriental dish for example my Thai Chicken & Coconut Soup or Thai Massaman Curry.

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