Thai Prawn Toast

Ingredients

Protein

• 500g (1lb 2oz) peeled and deveined prawns (shrimp)

Aromatics

• 10 coriander (cilantro) stalks, finely chopped (about 2 generous tbsp)
• 6 lime leaves, de-stalked and finely chopped
• 4 garlic cloves, finely chopped

Seasoning

• 2 tbsp Thai fish sauce
• 1 egg white
• ½ tsp white sugar

Other

• 1 French baguette, sliced into 2cm (¾in) thick slices
• Sesame seeds (for sprinkling)

Fat

• Rapeseed (canola) oil, for frying

Serving

• Sweet chilli sauce

Method

Stage 1 - Prepare Paste

1. Place the prawns (shrimp) in a food processor.
2. Add the coriander, lime leaves, garlic, fish sauce, egg white and sugar and blend to a thick paste that is somewhat gooey, like a soft dough.

Stage 2 - Assemble

1. Lay the bread slices on a clean work surface and top each with a generous amount of the prawn mixture.
2. I like to pile them high like a mound - no skimping allowed!
3. Press the prawn mounds firmly in place on each piece of bread.
4. Sprinkle with sesame seeds. You could just sprinkle a few on or go all out and coat the whole top with them - that’s up to you.

Stage 3 - Fry

1. Heat about 10cm (4in) of oil in a large saucepan or wok over a medium-high heat.
2. You are aiming for a frying temperature of 180°C (350°F).
3. When your oil is ready, carefully place the bread, prawn-side down, in the oil and fry for 2 minutes until the prawn coating is turning a delicious light brown colour (cook in batches if necessary).
4. Flip the toasts over and fry for another minute or so to colour the other side.
5. Transfer with a slotted spoon to paper towels to soak up any excess oil.
6. Serve hot.