Prawn toasts. The cornerstone to a good Chinese takeaway, there for mopping up the mish mash of sweet and sour and black bean sauce we usually have smeared all over our plate. But did you know they are actually surprisingly easy to make at home?
Crispy bread, prawns, sesame seeds and we have added a bit of extra spice in true Gills Gal style. What more could you want?
This recipe makes eight of the familiar crispy triangles, enough to cater for two to four as part of a dinner and depending on your appetite!
Perfect with our sweet and sour prawns you can easily cook up a fakeaway and save yourself the cash in the meantime. Give it a try this Saturday night and you won’t go back.
- 100g Raw Prawns
- Two garlic cloves
- One level teaspoon of minced ginger
- One level teaspoon of sriracha
- One tablespoon of soy
- One teaspoon of honey
- One large spring onion
- One egg white
- 2 slices of thick white bread
- 100g sesame seeds
- 50ml sesame oil
- 100ml sunflower oil for frying
- Place all mixture ingredients into a blender and blitz until a paste (you want some small bits of prawn in there rather than a smooth paste)
- Chill in the fridge for half an hour.
- Spread thickly on the bread.
- Brush the top of the bread with sesame oil.
- Sprinkle with sesame seeds.
- Heat a frying pan with the sunflower oil to a high heat.
- Shallow fry for two minutes on each side – check halfway to ensure they aren’t catching. With the high sugar content it can quite quickly start to burn so watch out! You want a bit of crispness though for texture and a bit of extra caramelised flavour.
- Serve with some sweet chilli sauce for dipping.