Chinese Prawns On Toast Recipes

PRAWN TOAST RECIPE

Steps:

• Whizz the prawns, garlic, ginger, egg white, spring onions and light soy sauce to a paste in a food processor. Chill the prawn paste in the refrigerator for at least 20 mins
• Toast the bread on one side, then lightly brush the untoasted side with the sesame oil
• Spread the prawn paste evenly over the toasted side of the bread and sprinkle with sesame seeds
• Place the toasts on an oven rack and cook in a preheated oven, 240ºC/475ºF/ gas mark 9, for about 10 mins or until the prawn paste is cooked and the toasts are crisp and browned. If using bread slices, cut in half diagonally. Serve with some sweet chilli sauce for dipping, if liked.

SESAME PRAWN TOAST

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

CHINESE SESAME AND PRAWN TOAST STARTERS

Steps:

• Take the prawns-if they are frozen,make sure they are completely defrosted and drained,place them in a bowl an mash them to a pulp.
• cut the crusts off the bread.
• seperate the eggyolks and whites,discard the yolks and whisk the whites in a bowl.
• make "sanwiches" with the crustless bread,using the pulped prawns,roll thin with a rolling pin (a drink bottle full of water works well for those without a rolling pin).
• place the sesame seeds in a dish.
• cover the bottom of a non stick frying pan with oil (sesame seed oil is tastiest-but a splash added with surfice as this is expensive and strong in flavour) and heat on a medium flame.
• cut each "sanwich into 4 triangles and dip in the egg white untill thoroughly soaked.
• dip in the sesame seeds.
• fry each "toast" for 2-3 mins a side or untill golden.
• serve and enjoy- a sweet chillie dip or soy completes the dish!

CHINESE PRAWNS ON TOAST

Steps:

• Shell the prawns; leave the tail intact (devein if you wish to).
• Cut down the middle of the tail (about half way through) and flatten. The idea is so they can sit flat but not too high on the bread).
• Combine lightly beaten egg with cornflour, salt and pepper.
• Coat the prawns with this egg/cornflour combination.
• Remove crusts from bread.
• Cut slices in half.
• Put one prawn on each piece of the bread making sure the prawn is pretty flat.
• Gently rub left over egg/cornflour mix over prawn with fingers.
• Dice the ham, shallot and boiled yolk.
• Place one piece of diced ham, shallot and yolk in a line down the middle of the prawn.
• Deep fry the prawns in oil for about 2 minutes or until they are nice and golden.
• Drain well.
• Enjoy.