Ingredients
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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Method

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

Related Products:

China Rose Radish seeds, Sango Radish Seeds, Alfalfa seeds
Fresh Radish punnet