Читать книгу Home Chef - Neven Maguire - Страница 73

For the prawn toasts

225g (8oz) peeled raw prawns, cleaned

1 egg white

1 tsp cornflour

1 tsp fresh lemon juice

1 tsp dark soy sauce

1 tsp sweet chilli sauce

1 small garlic clove, peeled and crushed

½ tsp freshly grated root ginger

1 tsp Dijon mustard

6 slices of 1-2 day-old white bread (see recipe introduction)

4 tbsp sesame seeds

vegetable oil, for deep-frying

For the dipping sauce

6 tbsp light soy sauce

2 tbsp runny honey

1 tsp toasted sesame oil

1 tbsp sweet chilli sauce

To make the dipping sauce, place the soy sauce in a small bowl and stir in the honey, sesame oil and sweet chilli sauce. Cover with cling film. This will keep in the fridge for up to 2 weeks.

Place the prawns in a food processor or blender with the egg white, cornflour, lemon juice, soy sauce, sweet chilli sauce, garlic, ginger and mustard. Blend to form a smooth paste. This can be made up to 24 hours in advance.

Spread the prawn paste over the bread slices (avoiding the edges as the crusts will be trimmed off later) and sprinkle the sesame seeds evenly over each slice, pressing them down gently with your fingertips. Arrange the slices of prawn-topped bread on a baking sheet or plastic tray, then cover with cling film and chill for up to 1 hour.

Preheat the vegetable oil to 180°C (350°F) in a deep-fat fryer or a large, deep-sided saucepan. Deep-fry the toasts in batches for about minutes on each side or until golden. Drain on kitchen paper and then cut off the crusts and cut each slice into four triangles. Cover loosely with foil, to keep warm, while the remaining toasts are being cooked.

Arrange the sesame prawn toasts on warmed plates or on one large serving platter with small bowls of the dipping sauce to serve.