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Prawn Toast
Ingredients:
500g (1lb 2oz) green king prawns (shrimp), peeled and deveined
2 cloves of garlic, freshly chopped
Half a knob of ginger, peeled and finely chopped
1 teaspoon of sugar
Half a teaspoon of sea salt
1 egg white
1 teaspoon sesame oil
4 spring onions, finely chopped
5 slices of stale white bread, crusts removed
1 egg, lightly beaten
60g Japanese breadcrumbs (panko)
Vegetable oil, for deep frying
Sweet and sour sauce, to serve
Directions:
1. Put the prawns, garlic, ginger, sugar, salt, egg white and sesame oil in a food processor and process until smooth.
2. Put the mixture in a bowl and stir in the spring onions.
3. Spread about 2 tablespoons of the prawn mixture to the edges of each piece of bread and cut each in half diagonally.
4. Brush the tops and sides of each piece with the beaten egg, then press into the breadcrumbs to coat.
5. Heat the oil in a wok or deep fryer until smoking (180˚C/350˚F), and deep-fry the toasts in batches until golden on both sides, about 2 minutes.
6. Remove and drain on paper towel. Serve hot with sweet and sour
For more information and to order Neil Parry's Balance & Harmony cook book, click here.
Words by Neil Perry, Monday 17 November 2008
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