Chinese Sesame And Prawn Toast Starters Recipes

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

Steps:

• Take the prawns-if they are frozen,make sure they are completely defrosted and drained,place them in a bowl an mash them to a pulp.
• cut the crusts off the bread.
• seperate the eggyolks and whites,discard the yolks and whisk the whites in a bowl.
• make "sanwiches" with the crustless bread,using the pulped prawns,roll thin with a rolling pin (a drink bottle full of water works well for those without a rolling pin).
• place the sesame seeds in a dish.
• cover the bottom of a non stick frying pan with oil (sesame seed oil is tastiest-but a splash added with surfice as this is expensive and strong in flavour) and heat on a medium flame.
• cut each "sanwich into 4 triangles and dip in the egg white untill thoroughly soaked.
• dip in the sesame seeds.
• fry each "toast" for 2-3 mins a side or untill golden.
• serve and enjoy- a sweet chillie dip or soy completes the dish!

Steps:

• Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
• Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
• Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
• Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
• Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
• Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.