Rustic prawn toast

Rustic prawn toast

By
From
Chinese Unchopped
Serves
2-4
Prep
30 mins
Cooking time
5 mins
Photographer
Martin Poole

While it might not be a totally authentic Chinese dish, prawn toast does embrace the Chinese culinary ethos of utilising everything we have access to, and creating as little waste as possible. Around the corner from where my wife and I live in London there is a little French deli that sells the best fresh baguettes around (the type that go stale within 24 hours). I find these to be perfect for making a thicker, more rustic version of the classic prawn toast.

Ingredients

Quantity Ingredient
2 garlic cloves
1 spring onion
a handful coriander
20 large prawns, peeled and deveined, (see note)
sea salt
freshly ground black pepper
2 teaspoons sesame oil
1 egg white
1 tablespoon cornflour
1/2 stick stale french baguette
2 teaspoons sesame seeds
vegetable oil, for frying

Method

  1. Finely chop the garlic, spring onion, coriander and prawns and place in a mixing bowl. Season with salt and pepper, add the sesame oil, egg white and cornflour and beat together with a wooden spoon.
  2. Slice the baguette in half lengthways and hollow out the bread, leaving the crust but reserving the soft inside. Finely dice the removed inside of the bread and add to the prawn mix.
  3. Spoon the prawn mix into the hollowed out crust halves, then slice into 4cm pieces. Sprinkle the sesame seeds over the top of each piece of bread.
  4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
  5. Carefully add the toast slices prawn-side down and deep-fry for 2–3 minutes then turn over and fry for another 1–2 minutes until crispy and golden. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with sweet chilli dipping sauce on the side.

Note

  • To devein a prawn, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the prawn and pull the vein up and out of the prawn.

Tip:

  • When frying the pieces of prawn toast, ensure you fry them prawn-side down first and keep a slotted spoon nearby to ensure they do not turn over. Always keep your plate and kitchen paper close as the cooking process is relatively fast and requires careful watching.
Tags:
Chinese
School of Wok
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