This classic Chinese restaurant starter is very easy to prepare and cook. Cooked at home and served straight away ensures that it retains its crispy texture.
Ingredients for 4 slices
- 200g peeled cooked prawns
- ½ TSP Garlic powder
- ¼ TSP Ginger powder
- 1 TSP Soy Sauce
- 4 TBSP Sesame seeds
- 4 Slices white bread
- 1 Egg
- Vegetable oil enough to fill a frying pan about 2 cm deep
Method
Puree the prawns, Egg, garlic, ginger and soy in a food processor or using a stick blender in a jug. The powdered garlic and ginger help to keep the mixture drier than using fresh which helps the mix stick together and not break up. The egg helps bind the mixture to the bread. Sprinkle half the sesame seeds over a plate.
Spread the mix over the bread reaching into every corner then place paste side down in the sesame seeds and press gently down. Repeat for the second slice.
Heat the oil to a medium high temperature. It is ready when a piece of bread will float with oil vigorously bubbling at the edges. Add 2 slices at a time and cook coated side down for 2 minutes then turn for a further 2 minutes. Remove to a plate with kitchen paper and allow excess oil to drain and push another layer of kitchen paper gently down on the top to remove more excess oil. Serve and continue cooking 2 slices at a time adding more sesame seeds as needed until everybody has been served.
Gavin McArdell
