Ingredients
- 350 g (11 oz) raw medium prawns
- 1 clove garlic
- 75 g (2 1/2 oz) canned water chestnuts or bamboo shoots, drained
- 1 tablespoon chopped fresh coriander
- 2 cm (3/4 inch) piece fresh ginger
- 2 eggs, separated
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 12 slices white bread
- 1 cup (155 g/5 oz) sesame seeds
- oil, for deep-frying
- chilli sauce, for serving
Method
1. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end.
2. Process the prawns, together with the garlic, chestnuts or bamboo shoots, coriander, ginger, egg whites, pepper and salt, in a food processor for 20-30 seconds, or until smooth. Cut rounds from the bread with a 5 cm (2 inch) cutter.
3. Brush the top of each bread round with lightly beaten egg yolk, then spread evenly with the prawn mixture. Sprinkle generously with sesame seeds.
4. Fill a deep, heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the toasts in small batches, with the prawn mixture face down, for 10-15 seconds each batch, or until golden, crisp and cooked on both sides. Remove from the oil with tongs or a slotted spoon. Drain on sheets of crumpled paper towel. Serve hot with chilli sauce.
