Prawn toastsby Steve Edwards |
| Preperation time: 10 mins Cooking time: 12 mins Serves: 12 |
| Recipe Ingredients |
| 125g tiger prawns, peeled; 225g water chestnuts, drained and finely chopped; 4 spring onions, chopped; 3 cm piece of fresh ginger, peeled and chopped; 1 egg white; 1 tsp cornflour; 6 slices of white bread; soy sauce; groundnut oil; sesame seeds for sprinkling. |
| Recipe Method |
| Put the chopped chestnuts, spring onions,
ginger, prawns, egg white, cornflour and soy sauce in a blender,
season and then blend into a paste. Spread the prawn mixture on the bread and sprinkle with sesame seeds. Press down gently. Cut the crusts off and slice each piece of bread into four triangles. In a pan heat the oil and cook the toasts in batches, about 1 minute on each side. Drain on kitchen paper to remove excess oil before serving. |
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