Prawn toast

Prawn toast

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 slices two-day-old bread
500g raw prawns, peeled and deveined
1 egg white
60g pork fat, finely chopped
1 tablespoon oil
1 tablespoon fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
oil, for deep-frying
lettuce leaves
Garlic, chilli and fish sauce, to serve
fresh coriander or mint leaves, to serve
cucumber slices, to serve

Method

  1. To make the prawn paste, put the prawns through a mincer using a fine blade (you will need to do this twice), or chop very finely in a food processor. Add all the egg white, pork fat, oil, fish sauce, salt, sugar and black pepper and stir well to combine.
  2. Trim the crusts off the bread and cut each slice into halves lengthways. Spread the prawn paste over each slice.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the bread, paste side down, in batches, until crisp and golden. Drain on paper towel. Serve hot, with the lettuce leaves for wrapping, nước chấm (garlic, chilli and fish sauce) for dipping and coriander or mint leaves and cucumber slices as accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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