Sesame Prawn Toast
Serves: 4-8
INGREDIENTS
3cm piece of fresh ginger
2 cloves garlic, chopped
2 spring onions, chopped
350 grams frozen prawn cutlets, thawed and tails removed
7 egg whites
1 teaspoon caster sugar
1 tablespoon reduced salt soy sauce
pinch of white pepper
6 slices sourdough
70 grams sesame seeds
vegetable oil for shallow frying
To Serve
crispy chilli oil
METHOD
In a food processor, blitz together ginger, garlic and spring onions. Add the prawns, egg whites, caster sugar, soy sauce and white pepper and blitz until smooth. Spread over the sourdough.
Place the sesame seeds on an oven tray then dip the toast, prawn-side down, into the sesame seeds. Make sure the prawn mixture is completely coated in seeds.
Heat 1cm of oil in a frying pan. Place the bread, non-prawn side first, in the oil and fry until crisp. Gently turn and fry the prawn side until lightly golden, this should take roughly 1 minute.
Cut the toast in half and serve drizzled with chilli oil.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.