Happy Chinese New Year!
- 200g prawns, raw and peeled (can be frozen, but make sure they’re fully defrosted)
- 1 garlic clove, chopped
- 3cm piece of ginger, grated
- 2 eggs
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 2 spring onions, finely chopped
- 4 slices white bread
- 2 tbsp sesame oil
- 100g sesame seeds
- Vegetable oil for frying
- Preheat the oven to 120 degrees fan and prepare a baking tray with parchment paper.
- In a food processor, blitz the prawns, garlic, ginger, 1 egg, soy and sweet chilli sauce. Once blitzed, add to a bowl and stir in the spring onions. Cover and put in the fridge for a minimum of half an hour.
- Take one slice of bread and using a pastry brush, brush one side with sesame oil. Place the prawn mixture on top of the side of the bread that’s been brushed with the sesame oil, make sure you get right to the edges. Repeat with all the pieces of bread.
- Beat your second egg and brush over the top of the prawn mixture.
- Then take your sesame seeds and sprinkle all over the top of the prawn mix and down the sides of the bread slightly, so that the prawns are fully covered.
- In a frying pan, heat 2-3 cm of vegetable oil to shallow fry your sesame prawn toasts. Place the bread (sesame side up) and fry for 1 and a half mins, until golden brown. After the time is up, flip the bread (carefully) so that the prawn and sesame side is now in the oil and cook for a further 1-2 mins.
- Once cooked, place on the baking tray (sesame side up) and place in the oven to keep warm while you repeat with the other slices of bread.
- Serve with sweet chilli sauce to dip into and you’ve got yourself a great starter or side!