Prawn Toast with Crispy Prawns and Chilli Dipping Sauce
These amazing Prawn Toasts with Crispy Prawns and Chilli Dipping Sauce are perfect for sharing. You'll never order them from the takeaway again once you've tried this recipe!
Ingredients
Prawn Toast:
- 2 slices white bread
- 300g raw king prawns peeled
- 1 egg white
- 25g sesame seeds
- 25 ml veg oil
Crispy Prawns:
- Cooked kataifi
- 2 egg whites
- 8 large prawns body shelled head on
Sauce:
- 50ml white wine vinegar
- 25ml water
- 50g caster sugar
- 1 green chilli diced
- 1 red chilli diced
- 1 small bunch mint chopped
- 1 small bunch coriander diced
- 1 spring onion sliced
To serve:
- Sprigs of Coriander
Method
Heat a deep fat fryer until hot. Put the prawns and egg white into a mini food processor and blitz until smooth. Add seasoning then spread over the bread, top with sesame seeds.
Fry the bread in veg oil in a non-stick fry pan for one minute, flip over and cook for another minute.
Soak the kataifi in water for 30 seconds then drain. Dry thoroughly and wrap the kataifi around the large prawns.
Dip prawns in egg white and deep fry until golden. Drain on kitchen paper and season.
To make the sauce; heat the vinegar, water and sugar in a pan until bubbling and the sugar has dissolved. Add the chilli, herbs and onions, then take off the heat and pour into dipping pots. Finally, sprinkle the prawns with herbs and serve.
Ingredients
Prawn Toast:
- 2 slices white bread
- 300g raw king prawns peeled
- 1 egg white
- 25g sesame seeds
- 25 ml veg oil
Crispy Prawns:
- Cooked kataifi
- 2 egg whites
- 8 large prawns body shelled head on
Sauce:
- 50ml white wine vinegar
- 25ml water
- 50g caster sugar
- 1 green chilli diced
- 1 red chilli diced
- 1 small bunch mint chopped
- 1 small bunch coriander diced
- 1 spring onion sliced
To serve:
- Sprigs of Coriander
Method
Heat a deep fat fryer until hot. Put the prawns and egg white into a mini food processor and blitz until smooth. Add seasoning then spread over the bread, top with sesame seeds.
Fry the bread in veg oil in a non-stick fry pan for one minute, flip over and cook for another minute.
Soak the kataifi in water for 30 seconds then drain. Dry thoroughly and wrap the kataifi around the large prawns.
Dip prawns in egg white and deep fry until golden. Drain on kitchen paper and season.
To make the sauce; heat the vinegar, water and sugar in a pan until bubbling and the sugar has dissolved. Add the chilli, herbs and onions, then take off the heat and pour into dipping pots. Finally, sprinkle the prawns with herbs and serve.
