Prawn Toast With Quick Sweet Chilli Sauce Recipes

PRAWN TOAST WITH QUICK SWEET CHILLI SAUCE

Steps:

• To make the chilli sauce, put all the ingredients into a small pan and simmer for 4-5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.
• To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.
• Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3-4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.
• Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping.

SESAME PRAWN / SHRIMP TOAST

Steps:

• Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
• Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
• Deep fry the toast in hot oil, over a moderate heat - filling side up until golden brown - about 3-5 minutes.
• Drain on absorbent paper and serve straight away.

CREAMY GARLIC SHRIMP TOAST

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.