This is my take on a classic; ginger and herbs add a vibrant freshness to these prawn toasts.
- 200g raw king prawns (approx. 320g frozen weight), roughly chopped
- ½ red chilli, roughly chopped
- 1 spring onion, roughly chopped
- 1 inch piece of ginger, roughly chopped
- ½ tsp sesame oil
- 1 tsp soy sauce
- 4 slices of medium sliced white bread
- 6 tbsp sesame seeds
- Vegetable oil for frying
- Place all the ingredients apart from the bread and oil into a food processor and blend into a paste, there should still be flecks of chilli etc still visible.
- Divide the paste between two slices of bread, spreading it out evenly all the way to the edges. Place the other slices of bread on top then cut each sandwich into quarters diagonally, then cut each quarter in half again so you have 16 pieces in total.
- Dip the edges of each toast in sesame seeds – the seeds will stick to the filling which is exposed.
- Heat around 1 cm of oil in a skillet over a medium heat, fry the toasts in batches for 2 minutes on each side until golden brown and the filling is cooked through, remove from the pan and drain on some kitchen paper before serving.
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