Name: Prawn toasts
Cook time: 45 min
Total time: 45 min
Ingredients: 16 uncooked large prawns (shrimp) (750g); 2 eggs, beaten lightly; 1/4 cup (35g) cornflour (cornstarch); 8 thick slices white bread; 1 green onion (scallion), chopped finely; vegetable oil, for deep-frying; 1/4 cup (60ml) sweet chilli sauce; 1/4 cup (60ml) chicken stock; 2 teaspoon soy sauce

Prawn toasts

Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

Makes 16 Item

Cook

45M

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Ingredients

16 uncooked large prawns (shrimp) (750g)

2 eggs, beaten lightly

1/4 cup (35g) cornflour (cornstarch)

8 thick slices white bread

1 green onion (scallion), chopped finely

vegetable oil, for deep-frying

1/4 cup (60ml) sweet chilli sauce

1/4 cup (60ml) chicken stock

2 teaspoon soy sauce

Method

1.Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.

2.Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.

3.Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.

4.For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.

5.Serve prawn toasts with dipping sauce.

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Ingredients

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