Prawn Toast

Ingredients for  2  Servings

• For the Chilli Sauce

• 3

  Garlic cloves, finely chopped
• 1

  Long red chilli, seeds in, finely chopped
• 4 tbsp

  Red wine vinegar
• 3 tbsp

  Soft light brown sugar
• 1 tbsp

  Light soy sauce, plus extra to serve (optional)
• 1 tsp

  Dark soy sauce
• For the Prawn Toast

• 100g

  Raw peeled king prawns
• 1

  Large garlic clove, crushed
• 10g

  Coriander, stalks finely chopped, leaves reserved to serve
• 3

  Spring onions, trimmed and finely chopped, 1 reserved to serve
• 1 tsp

  Sesame oil
• 1 tsp

  Cornflour
• 1

  Egg white, lightly beaten
• Pinch

  Caster sugar
• 3

  Slices white bread, crusts removed and cut in half diagonally
• 2 tbsp

  Sesame seeds
• -

  Salt and freshly ground black pepper
• 3-4 tbsp

  Sunflower or vegetable oil, for frying

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.
2. To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.
3. Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.
4. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping.