Prawns for cocktail hour? A sure-fire, yet overused concept – except these brilliant sesame prawn toasts. Drain these moreish pieces of sinfully good triangles before serving as finger food. Don’t be afraid of getting too heavy-handed on the sesame seeds either – you could never have too much crunch, along with the crisp!
- 6 slice day-old white bread
- 400 g medium uncooked prawns, peeled, deveined
- 2 green onions, finely chopped
- 2 tsps finely grated fresh ginger
- 1 egg white
- 1 tsp cornflour
- 2 tsps light soy sauce
- ¼ tsp ground white pepper
- ⅓ cup sesame seeds
- Vegetable oil, to deep-fry
Cut crusts from bread. Process prawns, onion, ginger, egg white, cornflour, soy sauce and pepper in a food processor until smooth.
Spread prawn mixture evenly onto one side of bread slices. Gently push prawn mixture down with the flat of your hand so it ‘sticks’ to the bread. Cut each slice into 4 triangles. Place sesame seeds on a plate. Press bread, prawn-side down, in sesame seeds to coat.
Heat oil in a wok or large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry toast in batches, prawn-side down, 1 min. Turn and cook for 30 secs more, or until golden brown. Drain on paper towels. Serve.
TIP Prawn mixture can keep in the freezer for up to three months.