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Ingredients
Method
- 400g raw prawn meat, deveined
- 2 spring onions, roughly chopped
- 2cm piece ginger, grated
- 1 egg white
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 6 slices white sandwich bread, crusts removed
- 80g sesame seeds
- 500ml vegetable oil, for frying
- 1 Lebanese cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- Toss the cucumber with the rice vinegar, sugar and a pinch of salt, then set aside to pickle. Blitz the prawns, spring onion, ginger, egg white, soy and sesame oil to a coarse paste.
- Spread the paste thickly over the bread, right to the edges. Press each slice paste side down into the sesame seeds, then cut into triangles.
- Heat the oil in a deep frying pan to 170C. Fry the toasts in batches, prawn side down first, for 2 minutes, then flip and cook for another minute until golden. Drain on paper towel and serve hot with the pickled cucumber.
35 mins
4 serving
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