Sesame Seed Prawn Toasts recipe
information
Use uncooked prawns for this dish, as ready-cooked ones will tend to separate from the bread during cooking.
ingredients
225 g (8 oz) uncooked prawns, peeled
25 g (1 oz) lard
1 egg white, lightly beaten
5 ml (1 tsp) finely chopped spring onions
2.5 ml (1/2 tsp) finely chopped root ginger
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) cornflour paste
115 - 150 g (4 - 5 oz) white sesame seeds
6 large slices white bread
vegetable oil, for deep frying
salt and ground black pepper
25 g (1 oz) lard
1 egg white, lightly beaten
5 ml (1 tsp) finely chopped spring onions
2.5 ml (1/2 tsp) finely chopped root ginger
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) cornflour paste
115 - 150 g (4 - 5 oz) white sesame seeds
6 large slices white bread
vegetable oil, for deep frying
salt and ground black pepper
method
1. Chop together the prawns with the lard to form a smooth paste. In a bowl, mix with all the other ingredients except the sesame seeds and bread.
2. Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread side down, on to the seeds.
3. Heat the oil in a wok until medium-hot; fry 2 - 3 slices of the sesame bread at a time, spread side down, for 2 - 3 minutes. Remove and drain. Cut each slice into six or eight fingers (without crusts).
2. Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread side down, on to the seeds.
3. Heat the oil in a wok until medium-hot; fry 2 - 3 slices of the sesame bread at a time, spread side down, for 2 - 3 minutes. Remove and drain. Cut each slice into six or eight fingers (without crusts).
serving amount
serves 4
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more information
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