Thai Prawn Toasts
Crispy on the outside, moist on the inside and full of flavour, these prawn toasts are a great pre-dinner snack. They also work as a tea time treat or an appetiser, an all-round crowd pleaser.
200g prawns, peeled and deveined
½ teaspoon fish sauce
½ teaspoon sugar
¼ teaspoon salt
5 kaffir lime leaves, remove the centre rib and slice
½ teaspoon white pepper powder
1 tablespoon spring onions, sliced
2 waterchesnuts, peeled and diced
3 slices white or brown bread
2 tablespoons white sesame seeds
2 cups cooking oil
¼ teaspoon chilli flakes
¼ cup fresh mint leaves
¼ cup fresh coriander leaves
½ cup spring onions, sliced
1 tablespoon roasted peanuts
½ teaspoon of olive oil
¼ teaspoon lime juice
- Place the prawns, egg, kaffir lime leaf, fish sauce, salt, sugar and pepper in a blender or food processor and blend till the mixture is smooth and fluffy.
- Using a spatula, mix in the spring onions and water chestnuts, and stir till evenly distributed.
- Cut each piece of bread across diagonally left and right to get 4 triangles per slice.
- Coat each triangle generously with the prawn paste (about 2 teaspoons per slice), smoothing down well. Do not smash the bread.
- Use a medium saucepan, and heat over medium high heat till the oil is shimmering.
- Gently place the prawn toasts in the oil, prawn paste side down. Do not overcrowd the pan, just cook 3-4 at a time. After 1-1.5 minutes, turn the toasts and cook for about 30 seconds till golden and the triangles are firm. If the toasts become too brown too fast, lower the heat slightly.
- Drain on paper towels.
- Toss the garnishing herbs together, pile the prawn toasts onto a plate, top with the garnishing and serve.