Sesame prawn toasts with chilli dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Groudnut oil; for deep-frying | ||
| 4 | Spring onions; trimmed | |
| 300 | grams | Raw peeled tiger prawns; well drained |
| 1 | teaspoon | Cornflour |
| Tabasco sauce; for seasoning | ||
| 1 | Egg white | |
| 4 | mediums | Slice white bread |
| 2 | Heaped tbsp white sesame seeds | |
| 4 | tablespoons | Tomato ketchup |
| 1 | tablespoon | Clear honey |
| ½ | Lemon; pips removed | |
| Salt and freshly ground black pepper | ||
Directions
Preheat a deep-fat fryer or wok with 5cm/2" oil.
1 Chop up the spring onions and add to a processor. Add the cornflour, egg white, prawns and a few drops of Tabasco. Season and blitz to a paste.
2 Spread the prawn mixture on the slices of bread. Sprinkle over the sesame seeds, press down lightly to help them stick, cut off the crusts and cut each slice into eight triangles.
3 Place the sesame prawn toasts in the deep-fat fryer or wok and cook in batches for 1-1½ minutes until lightly golden, turning them over half-way through. Drain on kitchen paper.
4 Place the tomato ketchup in a small bowl, add the honey and squeeze in the lemon juice. Season to taste and add a few drops of Tabasco.
5 Spoon into a small dipping bowl and place on a serving plate or platter.
Arrange the sesame prawn toasts around the edge to serve.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.