If you're new to frying food, this recipe is a great place to start. With a few delicious ingredients, you can pull off this Chinese take-away favourite in your kitchen! Make it as a starter followed by my aubergine and prawn ramen or make a nice stir-fry.
This recipe will make 8-10 toasts (about 2 portions)
For the prawn paste
1 pack of raw prawns (save a few to cook in your ramen)
1 egg white
3 spring onions
1 cm of fresh ginger
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
For the toast
3 slices of bread - white works best but seeded / Vogel bread is also fine. Stale bread is fine as it's being fried
3 tbsp white sesame seeds
200ml groundnut or vegetable oil
Prepare the ingredients for the prawn past. Chop up the spring onions finely, peel your ginger and put all the ingredients in an electric mixer / herb chopper.
Start heating the oil in a medium saucepan.
Blitz until combined and the mixture resembles a smooth paste.
Cut your bread into triangles ready to top with your prawn paste.
Using a big spoon, scoop some mixture and lay it onto the top of your bread pieces.
Sprinkle each piece with a good dose of sesame seeds so the top is nice and covered.
To check if your oil is ready, drop a breadcrumb into the oil and if it sizzles and bubbles at the top, then it's ready to go.
Using a heat resistant slotted spatula, drop each of the toasts into the oil. Do them in two batches. After about 1-2 minute, when the bottoms are golden, flip them around so the top can fry. After another 1-2 minutes, once they are fully golden, take one out and check if it's cooked by cutting one in half. The prawn should be pink. If you have a thermometer, check the temperature in the centre is above 50C.
Place them on some absorbant paper to soak up some of the oil and serve!