Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.
• Prep and cook time: 45 minutes
• Yield: Serves 16
• 2 tsps soy sauce
• 2 eggs, beaten lightly
• 1/4 cup (35g) cornflour
• 8 thick slices white bread
• vegetable oil, for deep-frying
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) sweet chilli sauce
• 16 uncooked large prawns (750g)
• 1 green onion (scallion), chopped finely
- Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
- Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
- Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
- For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
- Serve prawn toasts with dipping sauce.
This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367