I've been making this simple appetizer on special occasions and it's a definite crowd pleaser.
This recipe is sooo cool to make. You know why the prawn doesn't fall off but it's still amazing when you turned it over and see that it's still all intact. I am a food magician! (*maniacal laugh) I'm sort of a magician to my kids whenever they watch me make this.
I easily get bored with food so for me to still be raving about this appetizer is a good sign to all of you :)
Tip 1: Toast the bread slice first before filling it up
Tip 2: This appetizer only takes seconds to fry, if you over fry, the shrimp will be gummy
Tip 3: Serve it piping hot
1 kilo prawn
1/4 cup spring onion
1/4 cup chopped coriander (cilantro leaves)
1 tablespoon ginger, julienne
2 teaspoons shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 egg white, lightly beaten
1/2 teaspoon sea salt
Slices of thick bread
Vegetable oil for fying
Asian Sweet Chili Sauce
Makes about 12 toasts
Peel and de-vein the prawns then cut prawn meat into small dices (about 1.5 cm).
In a bowl, combine prawn meat with remaining ingredients except bread, sesame seeds and vegetable oil. Mix well.
Toast the bread and remove crusts from bread and cut each slice in half. Place a tablespoon of prawn mixture onto each bread, lightly pressing the mixture onto bread to cover well.
Heat oil in a hot wok until surface seems to shimmmer slightly. Working in batches, carefully lower prawn toasts, prawn-side down, into hot oil. Deep fry on medium heat for few seconds. Turn toasts over and cook other side for a further few seconds, or until lightly browned all over and just cooked through. Remove from wok using a slotted spoon and drain on kitchen paper.
Serve immediately with a bowl of sweet chilli sauce for dipping.
Crunch! Crunch! Crunch! Munch! Munch! Munch!
AcousticChef, cookin' one tune at a time!
Subscribe to Fave Recipes Page