Sesame prawn toast

by Barry Lewis

Ingredients

1 large egg

1tbsp soy sauce

3 spring onions

red chilli, de-seeded

1 garlic clove

small piece of ginger

200g raw prawns

slices of white bread

Have you ever wanted to make your own homemade sesame prawn toast? In this recipe learn how to make it, both fried and a slightly healthier twist using the oven / grill as an alternative option.
Classed as a dim sum dish, sesame prawn toast is extremely popular in chinese takeaways and surprisingly easy to make! Tweak the filling to your liking and enjoy, I added some chopped red chilli but that is of course optional and not generally used but I liked it!

First up we make the prawn paste, it’s actually a very simple step in that if you have a food processor to hand you can just chuck it all in and whizz away! So into the processor and an egg, soy sauce, the chopped spring onions and chilli, garlic clove, and ginger, plus the prawns. Now give it a good whizz together until it starts to thicken into a paste, stopping as you go to make sure it’s evenly spread around and if there’s any chunks at the top push them to the bottom and whizz until smooth, it’s ok to let it be a little chunky though, that is quite nice texture wise!

Transfer to puree to a small bowl, cover with cling film and chill it for a good 20 minutes or anything up to 4 hours. This will firm the prawn mix up a little bit.

Just before removing from the fridge get your oil warmed up, you’ll know it’s ready when a piece of bread sizzles as you throw it in the pan and begins to fry instantly.

If doing the oven method pre-heat to 180c or equivalent of simply turn your grill to medium heat.

Slice the crusts from a slice of bread and slice the bread from one corner to the other to make 2 triangles. Spread some paste onto each of the slices evenly and not too thick, repeat with all the slices. Sprinkle sesame seeds onto each slice and then either fry in the oil until golden brown, turning frequently so both sides are cooked or bake in the oven / grill again until golden. Absolutely delicious, serve with soy sauce!