This was one of the dishes that needed to be batch-made in the restaurant. It would start with peeling cases of king prawns in freezing cold water, turning your hands blue (brrrrrr), then we had to DE-vein each prawn one-by-one and push the prawns through a mincer. Next we’d add the seasoning and cornflour and then beat the mixture for a good 20 minutes – this would stiffen it, making it more dense and springy. Finally we would spread the mixture onto pieces of white bread and then coat the prawn side in sesame seeds. It was an ‘all-hands-on-deck’ family affair. This recipe is much easier.
- Preparation times: 20 minutes
- Cooking times: 5 minutes
- Serves: 6-8
- 280 grams (10 oz) raw king prawns (tiger shrimp), peeled and DE-veined
- 1 tbsp cornflour (cornstarch)
- 1 egg
- ½ tsp salt
- 4 slices of white bread
- 90 grams (⅔ cup) sesame seeds
- groundnut oil for shallow frying
Put the prawns, cornflour, egg and salt into a food processor and blend to a paste.
Spread the paste onto one side of each slice of bread (don’t skimp). Tip the sesame seeds on to a plate or chopping board, then press the bread, paste-side down, into the seeds. (Only seed the paste side!)
Heat 5–8 cm (2–3 in) of oil in a large pan or wok until hot but not smoking. Lower each slice of bread, one or two at a time (depending on the size of your wok), into the oil and fry for 30–50 seconds on each side, or until golden brown. Remove the toasts and transfer to a plate lined with kitchen paper to drain the excess oil. Remove the crusts and slice into triangles and serve (on average, allow 2–3 triangles per person).
The beauty of these toasts is that they can be prepared a day in advance and kept in the fridge. Once your guests start to arrive, fire up the cooker, fry the coated bread and you’ll be serving tasty, home-made prawn toast in minutes.
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