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King prawn toasts
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180g Waitrose & Partners Raw Extra Large King Prawns
50g water chestnuts, drained
2 tsp chopped Cooks’ Ingredients Fresh Ginger
1 tsp light soy sauce
1 tbsp egg white
½ tsp cornflour
3 salad onions, sliced
3 slices white sourdough
4 tbsp sesame seeds
vegetable oil, for frying
chilli dipping sauce or sriracha, to serve
1. Put the prawns in a food processor with the water chestnuts, ginger, soy sauce, egg white, cornfl our and 2 /3 of the salad onions. Pulse until combined but still chunky; be careful not to completely purée. Scrape the mixture into a small bowl.
2. Remove the sourdough crusts and cut each slice into 5 triangles. Spread them with the prawn mixture in a thick layer. Tip the sesame seeds onto a plate and dip the prawn sides of the bread into them.
3. Fill a wok or small heavy-based pan with vegetable oil until 8cm deep. Set a metal rack over a baking tray ready for draining. Heat the oil to 190˚C or until a small piece of bread sizzles immediately when dropped in. Fry 5-6 pieces of bread at a time until golden and crisp, about 1-2 minutes, turning halfway. Scatter over the remaining salad onions and serve with chilli sauce or sriracha for dipping.
Typical values per serving:
Per toast 462kJ
This recipe was first published in February 2019.