Ingredients
-
1
-
1
-
1
-
2
-
1
-
2
-
1 1/2
-
10
-
4
-
-
-
-
-
-
Directions
Sesame Prawn Toast, Snack, starter or side dish You can make the paste a few hours in advance, wrap it up and put in the fridge until needed , We love this! I only spread the mix on four slices, to get it nice and thick, and just fry them sesame seeds downwards, so the mix cooks right through
Today I’ve done a dirt-cheap variation, using crab-stix instead of prawns, and leaving all the other ingredients the same It worked perfectly!, Dang! This recipe was just amazing! I absolutely LOVE Sesame Prawn Toast and I order it every time I have a Chinese takeaway I bought some the other day from the supermarket and it sucked and I was thinking of trying to make it myself and I’m so glad that I did as I can honestly say that this was the best Sesame Prawn Toast that I’ve ever had and I will be showing it off to all of my friends and family at every opportunity! 😀
Oh, I must confess every time that I try a new recipe I always have to add my own lil’ spin on it, so instead of the fresh ginger I added a little ginger powder as I don’t like fresh ginger that much, and instead of the soy sauce I added sweet chilli sauce Mmmm it was so yumyum!
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Steps
|
1
Done
|
To Make the Paste, Put in Your Food Processor: the Prawns, Salt, Egg, Ginger, Soy, Onions and Sesame Oil, Process Into a Paste. |
|
2
Done
|
Cut the Bread Into Rectangles, Approx 3 Per Slice. |
|
3
Done
|
Spread the Prawn Paste on the Bread, With a Slight Mound in the Center. |
|
4
Done
|
Put the Sesame Seeds in a Small Bowl and Press the Paste Side Into the Seeds. |
|
5
Done
|
Heat the Oil to a Medium Heat and Deep-Fry the Toasts Paste Side Down For 2 to 3 Minutes Then Turn Them Over and Fry Until They Are Golden Brown. |
|
6
Done
|
Remove from the Oil, Drain on Paper Kitchen Towel. |
|
7
Done
|
Repeat Process Until They Are All Done. |
|
8
Done
|
Note: Use Bread That Is not Fresh, If It Is, Dry It Out in Your Oven, It Will Absorb Less Oil You Can Also Make the Paste by Hand Chopping Everything Very Finely. |
