Total cooking time: 15 minutes
Makes 36
Difficulty: Easy
350g (11oz) raw medium prawns
1 clove garlic
75g (2½oz) canned water chestnuts, drained
1 tablespoon chopped fresh coriander
2cm x 2cm piece of fresh ginger, roughly chopped
2 eggs, separated
¼ teaspoon white pepper
12 slices white bread, crusts removed
1 cup (155g/5oz) sesame seeds
Oil, for deep frying
Dipping sauce
½ cup (125ml/4 fl oz) tomato sauce
2 cloves garlic, crushed
2 small fresh red chillies, deseeded and finely chopped
2 tablespoons hoisin sauce
2 teaspoons Worcestershire sauce
1. To make the dipping sauce, combine all the ingredients in a small bowl.
2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Put the prawns in a food processor with the garlic, water chestnuts, coriander, ginger, egg whites, pepper and ¼ teaspoon salt, and process for 20-30 seconds, until smooth.
3. Brush the top of each slice of bread with lightly beaten egg yolk, then spread evenly with the prawn mixture. Sprinkly generously with sesame seeds. Cut each slice of bread into three even strips.
4. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the toasts in small batches for 10-15 seconds, or until golden and crisp. Start with the prawn mixture facing down, then turn halfway through. Remove the toasts from the oil with tongs or a slotted spoon and drain on crumpled paper towels. Serve with the dipping sauce.
Nutrition per prawn toast
Protein 3g; Fat 6.5g; Carbohydrate 5.5g; Dietary Fibre 1g; Cholesterol 19mg; 383kJ (92kcal)
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