King prawn toasts
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Ingredients
Method
Put the prawns in a food processor with the water chestnuts, ginger, soy sauce, egg white, cornflour and ⅔ of the spring onions. Pulse until combined but still chunky; be careful not to completely purée. Scrape the mixture into a small bowl.
Remove the sourdough crusts and cut each slice into 5 triangles. Spread them with the prawn mixture in a thick layer. Tip the sesame seeds onto a plate and dip the prawn sides of the bread into them.
Fill a wok or small heavy-based pan with vegetable oil until 8cm deep. Set a metal rack over a baking tray ready for draining. Heat the oil to 190˚C or until a small piece of bread sizzles immediately when dropped in. Fry 5-6 pieces of bread at a time until golden and crisp, about 1-2 minutes, turning halfway. Scatter over the remaining spring onions and serve with chilli sauce or sriracha for dipping.
