March 29, 2010

King Prawn Toasts

These little numbers are not like what you get down the local takeaway, but are a really delicious and easy version of the popular dish. Great served as an appetiser or a selection of dim sum.

Makes 8-10 toasts

8 uncooked prawns (grey)
1 tbspn spring onion
1 tbspn coriander
1/2 tbspn ginger
1 tspn shao hsing wine/dry sherry
1/2 tspn light soy sauce
1/2 egg white
salt to taste

For the toasts

2 slices wholemeal bread (you can use granary/white if preferred)
sesame seeds (packet)
vegetable oil

To serve:

For dipping sauces use sweet chili sauce, soy or a favourite of your own.

Peel and de-vein the prawns (unless already done for you). This is a little bit fiddly as the veins run down both the front and back of the prawn. Lightly insert a small knife and cut down the sides, then remove the blue vein. The smaller the knife the better as it is just easier to work with.

Next, chop up all the ingredients finely including the spring onion, coriander, ginger and prawns. Put these into a bowl and add the soy sauce, egg white, shao hsing wine and salt (just a pinch to taste). Mix well.

Now remove and discard the crusts from the bread and cut each slice into 4 triangles (if using large slices, you could make slightly smaller toasts and cut into 8 instead).

Place a spoonful of mixture onto one side of the triangle shaped bread, and press down lightly to cover well.

Once you've covered each piece, pour out the sesame seeds onto a plate (worth using less rather than more as I always end up wasting some) and press the toasts prawn side down onto the sesame seeds. Turn over and make sure they are covered well.

Now heat a wok or frying pan until hot and add the oil. When you see it start to shimmer slightly, add the toasts - prawn side down - and cook on a medium heat for one minute.

When they are a nice golden brown, flip the toasts over and cook for a further minute (NB prawn cooks very quickly so be careful to avoid burning).

Remove from wok using a slotted spoon and drain on kitchen paper for a couple of minutes before serving.

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