© 2017 Ching He Huang. All rights reserved.

Sesame Prawn Toast

  1. Makes : 12
  2. Preparation time 15 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


104.00

Protein (g)


6.50

Carbs (g)


6.00

Sugars (g)


0.40

Fat (g)


6.30

Sat Fat (g)


1.20

Fibre (g)


1.10

Sodium (mg)


103.00

Source from

Ching He Huang Web Site

About the recipe

starter

This is a delicious indulgent starter so quick and easy to make and perfect for entertaining with friends.

Ingredients
  • Fresh raw tiger prawn 300g / 0.66 lb, shells removed, deveined, finely chopped
  • Ginger 1 piece root (2cm), peeled and finely grated
  • Spring onion 1 large, finely chopped
  • Egg 1, white only, lightly beaten
  • Cornflour 1 tbsp
  • Sesame oil 1 dash
  • Dark soy sauce 1 dash
  • Brown bread 4 slices, toasted
  • White sesame seed 5 tbsp
  • Groundnut oil 500ml / 2.11 cups, for deep-frying
For the garnish
  • Fresh coriander leaves
  • Sweet chilli sauce

Steps

  • Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
  • Cut each piece of bread into 4 squares. Top each piece of bread with the prawn mixture, and dip the filling side into sesame seeds.
  • Deep fry the toast in hot oil, over a moderate heat filling side up until golden brown for about 3-5 minutes.
  • Drain on absorbent paper and serve straight away with fresh coriander leaves and sweet chilli sauce.
Ingredients
  • Fresh raw tiger prawn 300g / 0.66 lb, shells removed, deveined, finely chopped
  • Ginger 1 piece root (2cm), peeled and finely grated
  • Spring onion 1 large, finely chopped
  • Egg 1, white only, lightly beaten
  • Cornflour 1 tbsp
  • Sesame oil 1 dash
  • Dark soy sauce 1 dash
  • Brown bread 4 slices, toasted
  • White sesame seed 5 tbsp
  • Groundnut oil 500ml / 2.11 cups, for deep-frying
For the garnish
  • Fresh coriander leaves
  • Sweet chilli sauce