This is classic Chinese restaurant fare, and why not? These are delicious morsels — great as a small starter or as pass-around food if you want to add an Asian flavour to your cocktail party. Again, just normal crumbs will do if you can’t find the Japanese panko crumbs.
Put the prawns, garlic, ginger, sugar, salt, egg white and sesame oil in a food processor and process until smooth. Put the mixture in a bowl and stir in the spring onions.
Heat the oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the toasts in batches until golden on both sides, about 2 minutes. Remove and drain on paper towel. Serve hot with a sweet and sour dipping sauce.
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