Cook Time 30 minutes
400g green prawns, peeled and deveined
1 tsp. cornflour
1 egg white
1 knob of ginger, minced
1 clove of garlic, minced
½ tsp. sesame oil
Pinch of salt
Pinch of caster sugar
6 slices of one day old white bread, crusts removed
100g of sesame seeds
Vegetable oil, for shallow frying
¼ cup sweet chilli sauce
Juice of ½ a lime
1 tbs. soy sauce
Place the prawns, cornflour, egg white, ginger, garlic, sesame oil, salt and sugar into a food processor. Pulse 3-4 times so a consistent paste forms.
Spread the prawn paste generously over the bread. Now dip the prawn side of the bread into the sesame seeds. Press the seeds in to get an even layer. Cut the bread into three even batons.
Heat oil in a shallow sauté pan to 180C. Cook the toast, prawn side down for 1-2 minutes or until it goes golden in colour. Turn over and cook for another minute. Drain on paper towelling.
For the sauce, combine all of the ingredients together.
Serve the prawn toast hot with the sauce on the side.