Prawn Toast
A healthier version of the restaurant favourite! It's so easy to make and tastes just as good at the restaurant, with a few healthy substitutes. All you do is blitz up the prawns with the seasonings, spread onto bread like peanut butter, dip in sesame seeds and fry oro airfry for a healthier version. Dip in homemade sweet chilli sauce. No leftovers, guaranteed!16 pieces, Serves 4-5 people as a starter.
Equipment
- frying pan
Ingredients
Prawn Mixture
- 225 g raw prawn meat, chopped into 1 cm pieces (fresh or frozen and thawed)
- 1/2 tsp salt
- 1 egg white (30g)
- 1 tsp coconut oil or extra virgin olive oil
- 1 tsp corn flour or tapioca flour
- 1/2 tsp garlic, finely minced
- 1/2 tsp ginger, finely minced
- 2 tbsp green onion, finely sliced
Frying
- 3 tbsp coconut oil Deep Fry: 3 cups (750 ml) coconut oil or Airfry: Olive Oil Spray
- 4 slices white sandwich bread or rice bread for gluten-free
- 5 tbsp (40 g) white sesame seeds
To Serve
- 2 green onion stalks finely sliced
- sweet chilli sauce store-bought or homemade (below)
Sweet Chilli Sauce
- 2 tsp cornflour or tapioca flour
- 1/2 cup apple cider vinegar
- 1/3 cup 80g brown or coconut sugar
- 2 tbsp tomato ketchup
- 2 tsp soy sauce or tamari
- 2 tbsp water to thin
Instructions
- Prawn Mixture: Blitz the prawn meat and salt in a food processor until smooth – about 10 seconds. Add the egg white and oil, then blitz for 30 seconds (this lightens the mixture). Add the cornflour, then blitz for another 30 seconds. Then blitz in the garlic, ginger and green onion.
- Prepare bread: Remove the crusts from the bread. Spread the prawn mixture on the bread, covering it from edge to edge. Smooth the surface, then cut each piece diagonally into four. Spread the sesame seeds on a small plate, then press the prawn side of each piece of bread into the seeds so they stick and cover every surface of the prawn.
- Fry: Heat the oil in a medium saucepan over medium-high heat (180°C). Place four pieces of prawn toast, sesame-side down, into the oil and cook for 2½ minutes. Turn, then fry the other side for 1 minute. Drain on a paper towel-lined tray. Repeat with the remaining prawn toast. Serve dipped in sweet chilli sauce and sprinkled with green onion. Airfry: Preheat air fryer to 200C. Spray basket and both sides of prawn toast with olive oil spray. Place prawn side down first, and cook for 3 minutes then turn and cook for another 4 minutes.
- Sweet & Sour Sauce: Place all ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly for about 3 minutes until it thickens to desired thick syrup consistency, add more water if you need. Fridge: 5 days; freezer 3 months.
Notes
- optional to add 1 tsp of sugar to prawn mixture.
- Leftovers: best served fresh, however fridge 2 days. Resurrect by reheated in 180C oven for 5 minutes. Not freezable.
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