300g green prawn cutlets
1 clove garlic crushed
1 tsp grated ginger
2 egg whites
2 spring onions chopped
2 tsp light soy sauce
¼ cup sesame seeds
8 slices white bread (frozen)
sunflower oil for deep frying
Remove prawn tails and place the meat, garlic, ginger, egg whites, spring onion and soy sauce in a bowl. Using a stick mixer, process to a smooth paste. You can obviously also use a food processor for this if you prefer. Cover bowl and refrigerate for at least an hour.
Remove frozen bread from the fridge and lay out on a chopping board. While still frozen brush one side with sesame oil.
Liberally spread prawn mixture onto the sesame oil side of the bread. Make sure you spread right to the edges, and try to achieve an overall thickness of around ¾ cm. Sprinkle the top of each slice liberally with sesame seeds. Cut in half diagonally to make triangles.
Heat around 2 cm of sunflower oil in a deep pan until a crust of bread bubbles and browns in one minute.
Fry the toasts in batches for 1-1½ minutes each side, and remove to a baking dish lined with paper towels to dry.
When all are cooked, cover the baking dish with more paper towel, and place in a 160 degree oven for 10 minutes.
Serve on platter or large bowl with dipping sauces.
“YOU CAN'T GO WRONG WITH THESE. THEY'RE ALWAYS A HIT”
Very easy and reasonably quick.
BUY GREEN PRAWN CUTLETS FOR THIS ONE, AND JUST REMOVE THE TAILS. THIS SAVES HAVING TO SHELL THE WHOLE PRAWN, AND MAKES GETTING THE QUANTITY RIGHT A WHOLE LOT EASIER.
DON'T BE STINGY WHEN SPREADING ON THE TOPPING.
YOU CAN ADD SOME FRESH CHOPPED CHILI TO THE PRAWN MIXTURE IF YOU LIKE. SERVE WITH A GOOD QUALITY SWEET CHILLI SAUCE AND SOME SOY SAUCE IN DIPPING BOWLS.