Читать книгу Home Chef - Neven Maguire - Страница 72

A Chinese takeaway favourite, these are shown in the picture on page 58. They are so easy to make – simply whiz the prawn mixture in a food processor before spreading on the bread. It is best to use bread that is a couple of days old, so that it has dried out slightly and is not too doughy. I like to serve these with a dipping sauce, but they are also great with just a squeeze of lime.