Description
A popular and savory Chinese appetizer that’s so very quick and easy to make. They’re perfect for just about any occasion.
Ingredients
- 8 ounces prawns, peeled and deveined
- 2 tablespoons sliced water chestnuts, drained
- 2 tablespoons green onions, chopped
- 2 teaspoons minced fresh ginger root
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon white sugar
- 1 large egg white
- 1 tablespoon cornstarch
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- ½ cup vegetable oil for frying
- 6 slices white sandwich bread
- 2 teaspoons black sesame seeds
- 2 tablespoons sweet chili sauce
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 12