Prawn toast

Prawn toast

Chinese

By
From
South East Asian Food

Ingredients

Quantity Ingredient
250g raw prawns, unpeeled
15g pork fat
15g bamboo shoots, finely chopped
1 large garlic clove
1/4 teaspoon sugar
salt
pepper
2 tablespoons cornflour
1 egg white
white bread, thinly sliced
ham cut into short julienne strips, for garnish (optional)
vegetable oil, for deep-frying

Method

  1. Shell and devein prawns, rub with salt, rinse and dry. Cut the pork fat into small cubes the size of peppercorns. Using a food processor or two cleavers mince these finely to a paste. Add the bamboo shoots, garlic, sugar, salt, pepper, cornflour and egg white, and mix well.
  2. Cut the bread either diagonally or into four savoury-sized rounds using a scone cutter. Spread the prawn paste on one side. Garnish with strips of ham pressed into the top if you wish.
  3. Heat the oil and deep-fry, spread side down until golden brown. Turn over and brown the other side. Remove and drain.
Tags:
SBS
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