Sunday, 14 July 2013

Prawn Toast

I love Prawn Toast.  It is simple to prepare and yet tasty.  For party, I usually have this as finger food but today I decided to have it as our part of our main meal.

To make this, it is best to use stale bread as it is easier to bring it to the wok to deep fry.  The temperature of the oil is also important so as not to allow the bread to soak up the oil too much.

Other than that, this is an extremely easy dish to whip out.

Unfortunately because of the sesame seed, my kids didn't really take on too well.  

So if you don’t like sesame seeds, then just ignore it.

What you need:

300g Prawns, deshelled, deveined
2 tsp Soya sauce
1 tsp sesame oil
A sprig of coriander
1 Egg
1 1/2 tsp corn starch
Stale bread cut into quarters


Marinate prawns with soya sauce, sesame oil and pepper.  

Put prawns, egg and corn starch into a food processor and a quick pulse. 

Chop coriander and mixed into the prawn paste.

Spread onto stale bread and coat with sesame seeds.

Heat oil and deep fry with prawn fillings facing downwards.  Take care to maintain heat of oil to med.  If not you will burn your toast.

Flip over and brown the toast.

Drain and serve


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