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Prawn toasts by Nikki Legon

Prawn toasts by Nikki Legon

Part of Nikki's Chinese Feast...



300g raw black tiger prawns, peeled and deveined

1 tbsp of grated ginger

1 shallot, chopped finely

1 egg white, lightly beaten

1 tbsp cornflour

1 dash sesame oil

1 dash soy sauce light

1/4 tsp salt

6 slices of white bread, crusts removed

5 tbsp of white sesame seeds


Mix the cornflour with the beaten egg white and then combine the prawns with the ginger, onion, sesame oil, soy sauce and salt. Blend together to form a paste.

Toast the bread on one side only.

Cover the uncooked side with the prawn paste. Place the sesame seeds into a bowl then dip the paste side into the sesame seeds.

Heat the oil to a medium heat and deep fry the toasts by placing them into the oil, face side down, for 2-3 minutes until golden. Drain on kitchen paper and serve with a chilli dipping sauce.

© Living Magazine - all rights reserved. Published October 2014.