Sesame Shrimp Toast
You can buy fresh or frozen raw, de-veined shrimp or prawns. If you cannot get them, cut down the back of the shrimp with a small sharp knife and carefully pull out the vein with the knife tip.
Servings: 4 people
Equipment
- 1 Large heavy-bottomed Frying Pan
Ingredients
- 4 slices thick sliced White Bread
- 150 gr large Shrimp / Prawns de-veined
- 50 gr Sesame Seeds
- 1 free-range Egg
- 1 large clove Garlic peeled and crushed
- 3 cm piece Ginger peeled and grated
- 3 Spring Onions trimmed, halved and finely chopped
- ½ Green Chilli deseeded and very finely chopped
- A small handful fresh Coriander finely chopped
- ½ tablespoon Cornflour
- ½ tablespoon Fish Sauce
- ½ tablespoon Rice wine Vinegar
- Vegetable Oil for frying
Instructions
- Place the shrimp into a food processor and pulse until roughly chopped. Add the egg, fish sauce, vinegar, ginger and garlic. Quickly pulse again.
- Add the spring onion, coriander and chilli and pulse one more time. I like some texture, so I don’t process the ingredients totally to a paste. If the mixture is sloppy add the cornflour and pulse again.
- Spread the shrimp mixture over the slices of bread. Place the shrimp covered bread on to a tray and sprinkle generously with the sesame seeds and gently press down with the back of a wooden spoon.
- Pour enough vegetable oil into a wide heavy-bottomed frying pan to one centimetre deep. Heat then carefully add a piece of toast in the pan with a fish slice
- Cook until golden brown, then carefully turn over and cook for two more minutes. Remove and place on absorbent kitchen paper. Cook all of the remaining toast topping up the oil as required.
- When cooked cut into squares or diamonds and serve with soy or sweet chilli sauce.
