Australian Women's Weekly
Ingredients
Method
1.Shell and devein uncooked prawns, leaving tails intact. Cut lengthways along backs of prawns, without cutting all the way through. Flatten slightly.
2.Process bread slice to breadcrumbs. Add royal red prawns and soy sauce; process until smooth. Add onion, ginger and chilli.
3.Remove and discard crusts from the extra bread; cut each slice into quarters. Spread 1 teaspoon of the prawn paste onto each piece of bread; top each with a prawn. Sprinkle with sesame seeds; press on firmly.
4.Heat oil in a large wok or frying pan; deep-fry prawn toasts, in batches, in hot oil until browned lightly and cooked through. Drain on absorbent paper.
5.Serve immediately, with plum sauce, if desired.
Royal reds are deep-sea prawns always sold peeled – they are a cheaper alternative to other varieties. 200g extra uncooked prawns, shelled, could be used, if preferred.
Note
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