Ingredients
Serves 4-6
150-200gr prawn meat (shelled & deveined)
1 small spring onion, finely chopped
1 tsp cornflour
1 egg white
Salt & white pepper
4-6 slices day old white bread, thick sliced, crusts removed
Sesame seeds, for coating
Oil for deep frying
Method
Put all ingredients except bread and sesame seeds in the food processor and blend until well combined and paste like.
Spread generously onto the bread. Put the sesame seeds into a shallow, square dish (that will fit the bread snugly (you will use less sesame seeds this way) and press down evenly and firmly until all pieces of bread are well coated with seeds.
The prawn mix can be quite wet, so put into the fridge for about half an hour (this will set the prawn mixture).
Heat the oil in a wok or deep-fryer until moderately hot; then reduce the heat a little before frying the toast, spread-side down, for about 2-3 minutes or until they start to turn golden; turn over and fry for another minute. Remove and drain well on kitchen paper towels.
Cut each toast into quarters on the diagonal or into three fingers.
Serve with soy sauce for dipping and lemon wedges.
Notes:
These can be served as finger food, as an entrée for an Asian meal or as part of a seafood platter. They do need to be cooked and served fairly much straight away, as they do tend to become a little chewy if they are kept warm or reheated. They do freeze well, uncooked. Defrost before cooking. You will need to use stale bread as fresh can be too hard to handle when the prawn mixture is added.