Ingredients
6 slices white bread (thinly sliced)
250g raw prawns (shelled and deveined)
2 tbsp chopped water chestnuts
1 egg white
2 tbsp white sesame seeds
2 spring onions - whites only (finely chopped)
1 tsp Wing Yip Sesame Oil
pinch of salt
oil for deep frying
Wing Yip Sweet Chilli Sauce
Cooking Method
Step 1
If the bread is too fresh, place it on trays in a warm oven (100C) for approximately 10 minutes.
Step 2
Place the prawns in the food processor and process for a few seconds. Then add the spring onions, water chestnuts, egg white, sesame oil and salt and process again to mix these ingredients. Divide the mixture into 6 portions.
Step 3
Place the bread on a board and cut off the crusts. Spread the prawn mixture on the bread, taking care to reach the edges. Then each slice diagonally into 4 triangles.
Step 4
Sprinkle the sesame seeds over the prawn toasts. Heat vegetable oil in a wok and deep fry the prawn toasts in batches, filling side down. Drain well on kitchen paper and serve hot with sweet chilli sauce as a dip.
Step 5
To Bake: Remove the crusts from the bread and cut each slice diagonally in to 4 triangles. Place the bread on a baking tray and in a warm oven (130C) for 15 minutes until crisp. Remove from the oven and increase oven temperature to 200C.
Step 6
Spread the prawn mixture on each toast and sprinkle with sesame seeds. Press the seeds onto the mixture to ensure they stick.
Step 7
Return the toasts to the oven and bake for a further 10-12 minutes until done.
Step 8
Makes 24 toasts
