King prawn sesame toast
Prawn toast is one of my favourite takeaway starters. I love the combination of the juicy prawns with the crispy bread and crunchy sesame seeds - it's such a flavour explosion. Prawn toast originated from Guangzhou (the largest Cantonese-speaking region in China) and is therefore a popular Hong Kong dish (as Cantonese is the predominant language in Hong Kong). Here, I've pared it down to the basic method - I promise you it is super tasty.
Makes 4 slices Prep 10 mins Cook 15 mins
4 tbsp black sesame seeds
4 tbsp white sesame seeds
300g king prawns, peeled and deveined
(divided into 200g and 100g)
3 tsp cornflour
1 tsp grated ginger
1 tsp toasted sesame oil pinch of sugar large pinch of white pepper
2 spring onions, finely chopped
4 slices bread (stale white is best) vegetable oil, for frying
1 Sprinkle the sesame seeds onto a plate.
Put 200g of the prawns in the bowl of the food processor with the cornflour, ginger, sesame oil, ¹/2 tsp salt, the sugar, pepper and spring onions, and pulse until it becomes a smooth paste. Add the last 100g of prawns and blitz for a couple of pulses. If you don't have a food processor, use your biggest kitchen knife to chop up all the prawns, ginger and spring onions finely on a chopping board until they form a paste.
Put this paste into a bowl and mix in the cornflour, sesame oil, salt, sugar and pepper.
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