Prawn toasts with black vinegar and chilli dipping sauce


You'll need

500 gm medium uncooked prawns 3 spring onions, thinly sliced 2 garlic cloves, finely chopped 2 tbsp finely chopped coriander 1 tbsp finely chopped ginger 1 eggwhite 1 tsp each soy sauce, sesame oil and cornflour 12 thick slices of white bread To sprinkle: black and white sesame seeds For deep-frying: vegetable oil   Black vinegar and chilli dipping sauce 80 ml (1/3 cup) Chinkiang vinegar (see note) 60 ml (ΒΌ cup) light soy sauce 1 long red chilli, finely chopped 1 tbsp finely grated ginger 1 tbsp finely chopped coriander 2 tsp sesame oil 1 tsp caster sugar

Method

  • 01
  • For black vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.
  • 02
  • Process ingredients except bread, sesame seeds and vegetable oil in a food processor until smooth and season to taste. Spread onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press them into the prawn mixture.
  • 03
  • Heat oil in a deep-fryer or a deep-sided frying pan to 180C. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain on absorbent paper. Serve hot with black vinegar and chilli dipping sauce.
Note Chinkiang vinegar is a fragrant black vinegar. It's available from Asian grocers. The Gold Plum brand is one of the best.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Jul 2013

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