prawn toast & sweet chiili sauce
IngredientsMakes: 150g (1)
| 120g | (4) | prawn toast rounds | (recipe below) |
| 30g | sweet chilli sauce |
I do like a bit of decadence at Christmas, and rather than suffer some sad flat little triangle of fried bread masquerading as prawn toast it's nice to make some and pack it with prawn goodness!
prawn toast rounds
sesame prawn toast using tiger baguette rounds
IngredientsMakes: 720g (24)
| 12g | garlic | ||
| 80g | tiger baguette | ||
| 10g | coriander | ||
| 10g | chives | ||
| 10g | spring onions | ||
| 10g | sesame oil | ||
| 55g | eggs | ||
| 20g | corn flour | ||
| 6g | salt | ||
| 3g | black pepper | ||
| 250g | prawns | ||
| 60g | sesame seeds | ||
| 400g | tiger baguette (half a baguette) |
Method
| Add ingredients up to prawns to a blender in order. (hardest first gives you a smoother texture) |
| Adding the prawns last to be able to get them to the desired chunkiness. |
| Slice the baguette into thin rounds - 2-3mm. |
| Add a table spoon of mix to each slice in a shallow dome and dip it in the sesame seeds. |
| Deep fry prawn side down, then turn. Cook until golden. |
| They come out about ~30g each |
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