- 10 slices white bread
- 500g green prawns, peeled and deveined
- 2 green onions, sliced
- 1 tbsp grated ginger
- 1 egg white
- 1 tsp cornflour
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/2 cup sesame seeds
- peanut oil for frying
Remove crusts from bread and cut each slice into 4 triangles.
Place the prawn meat into food processor with the green onions, ginger, egg white, cornflour, soy sauce and pepper. Process until smooth.
Spread 1 tablespoon of this mixture on each triangle of bread. Press the toasts face down into the sesame seeds. Repeat until all are finished.
Heat the peanut oil in a saucepan or wok. Check the heat by dropping a small piece of bread in to see if it sizzles.
Fry the toasts in batches of three, face down for 1 minute and then turn for 20 seconds. Drain on paper towel.
- As you fry these in batches you will need to make sure that your oil doesn’t get too hot or the mixture won’t cook through properly. I like to turn the heat down after the first two batches.
- It’s best to drain these on paper towel after frying.
- To keep warm just pop them into an oven that has been preheated to 150’C while you finish cooking.
- You can also freeze these after frying and re-heat in the oven when you need them.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.