Turkish toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Finely chopped prawns in brine; (45 g.) |
| 2 | tablespoons | Butter; (30 g.) |
| 15 | grams | Finely chopped parsley |
| 1 | teaspoon | Curry masala mix; (5 g.) |
| ½ | teaspoon | Chilli powder; (2 g.) |
| 2 | Tinned anchovy fillets; chopped fine | |
| Some left-over cooked egg yolk and white | ||
| A few digestive or water biscuits | ||
| For the garnish: a few sprigs of parsley | ||
Directions
MIX all the ingredients into a coarse paste, using a little oil from the anchovy tin as needed. Place a dollop of the mixture into the centre of a digestive or wafer biscuit. Garnish with a sprig of parsley and serve cold.
Converted by MC_Buster.
NOTES : A great way to use up the leftover eggs from a main dish.
Converted by MM_Buster v2.0l.