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Chinese Prawn & Sesame Toasts
These will probably be one of the most popular starters/drinks nibbles that you have ever made.
They will certainly be better than the ones produced by your local Chinese restaurant, where they will sometimes be greasy and invariably re-heated.
They can, on the other hand, be prepared well ahead of time, as long as the final frying is done at the last minute.
You will achieve the best results with bread that's less than fresh, as it will absorb less oil.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For the paste topping:
- 4 Spring Onions
- A ¾ in/2cm piece of Root Ginger, peeled and roughly chopped
- 1 medium Egg
- 1 lb/480gr peeled North Atlantic Prawns
- 1 rounded tablespoon (15ml) Cornflour
- 2 fl oz/50ml Crème Fraiche or Yoghurt
- 1 tablespoon (15ml) Light Soy Sauce
For the assembly: about 10 slices of thin-sliced white bread, with the crusts removed & 4 tablespoons (60ml) White Sesame Seeds
Equipment needed: A food processor, a Deep-Fryer with clean oil, or 8 tablespoons (120ml) oil and a deep frying pan
1.Finely chop the onions with the ginger in a food processor.
2.Add all the other paste topping ingredients and blend until very smooth.
3.Spread the paste generously between the bread slices, then cover them evenly with the sesame seeds. This is best done by spreading the seeds onto a baking tray, then inverting your bread slices onto the seeds.
4.Cut each slice of bread into 4 triangles, or into fingers if you prefer.
•At this stage your toasts can be refrigerated until needed; overnight if need be.
5.To finish: either deep-fry them at 160°C/325°F, or heat some oil in a big frying pan, until a haze rises, then fry them paste side down for 2-3 minutes, then turn them over and fry for a further 2 minutes, or until golden brown. Keep repeating the process until they are all done.
Drain on kitchen paper and serve warm