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Neil Perry: Prawn toast


You'll need

500 gm green king prawns, peeled and cleaned 2 garlic cloves, finely chopped ½ knob of ginger, peeled, finely chopped 1 tsp white sugar 1 eggwhite 1 tsp sesame oil 4 green onions, finely chopped 5 slices stale white bread, crusts removed 1 egg, lightly beaten 60 gm (1 cup) Japanese panko crumbs (see note) For deep-frying: vegetable oil To serve: sweet and sour sauce (see note)

Method

  • 01
  • Put the prawns, garlic, ginger, sugar, eggwhite, sesame oil and ½ tsp sea salt in a food processor and process until smooth. Put the mixture in a bowl and stir in the green onion. Spread about 2 tbsp of the prawn mixture to the edges of each piece of bread and cut each in half diagonally. Brush tops and sides of each piece with beaten egg, then press into breadcrumbs to coat. Heat the oil in a wok or deep-fryer until smoking (180C), and deep-fry the toasts in batches until golden on both sides (about 2 minutes). Remove and drain on paper towel. Serve hot with a sweet and sour dipping sauce.
Note Panko crumbs are available from Asian supermarkets. Use a good-quality, store-bought sweet and sour sauce, available from Asian supermarkets.

These delicious morsels are classic Chinese restaurant fare – and are great as a small starter or as pass-around food if you want to add an Asian flavour to your cocktail party. Normal breadcrumbs will do if you can’t find the Japanese panko crumbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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