Creative Kitchen - recipe and cooking blog

Every time when we eat at chine’s restaurant, one of favourite food is prawn toasts. We usually chose to eat them with every dish we order, because of light taste what it gives to the additional dish. I found this easy Prawn toast recipe in Thai & Chinese by General Editor: Gina Steer.

When you pick up bread for these toasts, just take white bred which is not so soft, so in the end you can cut it without squeezing it to much. To make prawn pate I used blender, but I suggest to use food processor as better option to blend it better.

Cooking time: 30 min

Toasts: 60

 

280g/ 9oz peeled cooked prawns

1 tbsp corn flour

2 spring onions, peeled and roughly chopped

2 cm ginger root

2 tsp dark soy sauce

pinch of Chinese five-spice powder

1 beaten egg

salt and freshly ground black pepper

15 slices day-old white bread

40g /1^1/2 sesame seeds

1 l / 2 pt vegetable oil for deep-frying

 

Wash and place the prawns in food processor or blender. Add corn flour, spring onions, ginger, soy sauce and Chinese five spice powder. Blend to a fairly smooth paste. Spoon into a bowl and add egg. Season to taste with salt and pepper.

 

Take sliced bread and cut the crust off bread if it is to hard. Spread the prawn paste in an even layer on one side of each slice. Sprinkle over sesame seeds and press down lightly. Cut each slice diagonally into 4 triangles.

Pour oil into a heavy-based saucepan or deep-fat fryer so that it is one-third full. I pick wok pan for my frying. Heat until it reaches temperature of 180⁰C/350⁰F.Cook the toast in batches of 5 or 6. Deep-fry for 2-3 minutes, or until lightly browned from both sides. Then lift out the toasts and drain on absorbent kitchen paper. When ready you can serve them with different delicious Chinese dishes or with chilly sauce for dipping.