Prawn sesame toast and seared king prawns

For the prawn toast

10 unshelled raw king prawns
1 spring onion, finely chopped
1 tsp cornflour
1 egg white
2 slices medium sliced white bread
100 g sesame seeds
vegetable oil, for deep-frying

For the sprout salad

1 handful China Rose radish, sprouts
1 handful Sango Japanese radish sprouts
1 handful alfalfa sprouts
1 small bunch coriander cress
1 x 2.5 cm piece ginger, grated and juiced
squeeze wasabi, paste
squeeze lime juice

To serve

ketjap manis, for drizzling
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1. For the prawn toast: peel all of the prawns, keeping the tails on two of them. Place the 8 fully-peeled prawns into a food processor along with the spring onion, cornflour and egg white and blend to a coarse paste.

2. Spread the prawn paste thickly onto the slices of bread and sprinkle with sesame seeds.

3. Heat about 7.5cm/3in of vegetable oil in a deep, heavy-based pan to 170C/325F (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully drop in the prawn toasts, prawn-side first, and fry for about 2-3 minutes on both sides, or until golden-brown and crisp. Drain on kitchen paper.

4. Cut the prawn toasts into triangles and arrange on serving plates.

5. Heat a drizzle of vegetable oil in a frying pan and sear the remaining prawns for 1-2 minutes on each side, or until golden-brown and cooked through.

6. For the sprout salad: toss all of the sprout salad ingredients together in a large bowl until well combined.

7. To serve, drizzle some ketcap manis on the plate with the prawn toasts. Arrange the sprout salad alongside, then place a pan-fried prawn on top of the toast.  


Recipe courtesy of The Good Food Chanel