These crispy fried prawn toasts should come with a warning- they are highly addictive. In the process of photographing this recipe I ate far too many than I’d care to mention. The method for this recipe is simple and results in a sweet and savoury appetizer that is guaranteed to impress. Please note that they are best served soon after they are fried. The use of white pepper is also important here, although both white and black pepper come from the same plant, white peppercorns add a light and unique spiciness that is commonly found in Chinese cookery.
Makes 20 toasts:
200g raw prawns, de-shelled
1 egg white
1 thumb sized piece of ginger, finely grated
1 garlic clove, finely grated
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp cornflour
A pinch of salt
A pinch of white pepper
5 tbsp sesame seeds
5 slices of white bread, crusts removed
Sunflower oil, for frying
Mixing bowl
High sided frying pan