Prawn toast
This recipe for prawn toast makes for an impressive starter at a dinner party. It's served with sweet and fiery homemade chilli jam and comes from London restaurant Caravel
- Total:
- Serves: 6 persons
Ingredients
- 500g raw peeled prawns
- ginger, finely grated
- 3garlic cloves, crushed
- 1tsp light soy sauce
- 1tsp fish sauce
- 1tsp rice vinegar
- 1red chilli, finely chopped
- 2tbsp coriander, chopped
- black and white sesame seeds
- 6slices white bread
- 300ml vegetable oil, for shallow frying
- 100g palm sugar
- 3garlic cloves, chopped
- 2red chillies, chopped
- ½red pepper, seeds removed, chopped
- ginger, finely chopped
- galangal, finely chopped
- 2lime leaves, finely chopped
- 1lemongrass, finely chopped
- ½small bunch coriander, roughly chopped
- 40ml rice vinegar
- 20ml fish sauce
Instructions
Step 1
For the jam, put the sugar into a pan with 200ml of water over a low heat and stir until the sugar dissolves. Turn up the heat and cook until a caramel forms the colour of a rusty penny.Step 2
Add all of the remaining ingredients and simmer for 15 minutes until it reaches a jam-like consistency.Step 3
For the prawn toast, pat the prawns dry and split them in half. Put half of the prawns in a food processor with the ginger, garlic, soy sauce, fish sauce and rice vinegar, and blend to a smooth paste.Step 4
Chop the other half of the prawns into thin slices and put in a mixing bowl with the chilli, coriander and the blended prawns, and mix well.Step 5
Spread the prawn mixture onto the bread slices about ½cm thick and then sprinkle the sesame seeds on top and pat them down to secure.Step 6
Heat the oil in a frying pan and fry the toasts in batches, prawn-side down, for 2 minutes, flip over and fry for another 2 minutes. Remove and leave to dry on some kitchen paper while you fry the rest.