Prawn Egg On Toast Recipes

SESAME PRAWN TOAST

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

SESAME PRAWN TOAST RECIPE

Steps:

• Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.
• Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).
• Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.
• Place the sesame seeds onto a plate or in a shallow bowl.
• Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
• Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.
• Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.
• Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.
• Repeat until all you prawn toast is cooked.
• Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.

CHINESE PRAWN TOAST

Steps:

• Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
• Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
• Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
• Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
• Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
• Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

PRAWN & EGG ON TOAST

Steps:

• Bring a medium pan of water to the boil, then carefully lower in the eggs and cook for 9 mins. Remove to a bowl of iced water using a slotted spoon and leave to stand for 10 mins until cold. Peel, then finely chop.
• Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.
• Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.