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
If the bread is too fresh, place it on trays in a warm oven (100C) for approximately 10 minutes.
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.
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.
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.
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.
Spread the prawn mixture on each toast and sprinkle with sesame seeds. Press the seeds onto the mixture to ensure they stick.
Return the toasts to the oven and bake for a further 10-12 minutes until done.
Makes 24 toasts