These prawn toasts are perfect as canapés at your next dinner party. They have an amazing texture; the crunchy bite of the toast with the soft prawn meat is a winner. Many recipes call for a food processors to blitz the prawns, but I prefer mine to have a bit more texture. They’re surprisingly easy to make with a decent wow factor for your guests without much effort. Makes 20 toasts.
- 5 slices of day-old white bread
- 350g green prawns, peeled, deveined
- 2 spring onions, chopped
- 1-2cm piece ginger, peeled and grated
- 1 egg white
- 1 teaspoon cornflour
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 1/3 cup sesame seeds
- rapeseed or peanut oil, for frying
Remove bread crusts and cut each slice into 4 triangles.
- Pat prawns dry with paper towel. Finely chop prawns, onion and ginger. Combine prawns, onion and ginger with eggwhite, cornflour, soy sauce and salt and white pepper.
- Spread 2 teaspoons of prawn mixture over each bread triangle.
- Sprinkle sesame seeds onto a plate. Dip bread, prawn side down, into sesame seeds.
- Pour oil into a wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook toasts, two to three at a time, prawn side down, for 1 minute. Turn and cook for a further 30 seconds or until golden.
- Garnish the toasts with chopped spring onion. Serve and enjoy!