Name: Prawn Toasts with Water Chestnuts and Spring Onions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 30 toasts
Cuisine: Chinese
Ingredients: 1 tsp cornflour; 1 egg white; 50 g 2 oz) black and white sesame seeds vegetable oil, for frying; sriracha or other hot chilli sauce and/or Black vinegar dipping sauce, to serve; 300 g (10½ oz) raw peeled prawns; 75 g (2½ oz) drained water chestnuts; 4 spring onions (scallions), chopped; 1 tsp chopped ginger; 1 tsp light soy sauce; 10 slices white sourdough

Preparation info

Makes
30
toasts

Difficulty
Easy
Ready in
20 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Pale imitations of Cantonese prawn toast abound, but when made properly it’s one of the greatest Chinese snacks. This preparation is golden for two reasons: slivers of water chestnuts impart a sweet crunch and sourdough bread ensures there is no soggy base.

Ingredients

300 g (10½ oz) raw peeled prawns
75 g (2½

Method

Place the prawns, water chestnuts, ginger, soy, egg white, cornflour and 2 spring onions in a food processor and pulse until chunky. Remove and set aside.

Remove the crusts from the bread and cut each slice into three triangles. Spread the mixture thickly over the bread slices. Dip each one in the sesame seeds.

Fill a wok or small, deep heavy pan with