Chinese Recipe for Prawn Toast Recipe
INGREDIENTS- 200g prawn meat (cleaned & shelled)
- 1 egg
- 2 to 3 tbsp cold water
- 9 slices white bread
- 1 spring onion (use white part only)
- 60g water chestnut (or bamboo shoots)
- 3/4 cup white sesame seeds
- enough oil for dep frying
- Sweet and Sour Sauce Ingredients
- 1 cup water
- 1/2 cup white vinegar
- 3 tbsp tomato sauce
- 1 tsp chicken stock powder
- 1 tbsp cornflour
- Spicy Plu Sauce Ingredients
- 400g can plums
- 1 tbsp sugar
- 1/4 tsp Chinese Five-Spice Mixture
- 2 tsp cornflour
Sweet and Sour Sauce and Spicy Plum Sauce are ideal sauces to serve as dipping sauces for any fried (e.g. vegetarian spring rolls) or steamed snack. (e.g. Har Gow or Siew Mai) They are both best served hot and can be stored, covered, in the refrigerator for up to 1 week. Each sauce recipe will take only 10 mins to prepare (makes about 1 1/2 cup each) and is well worth the time and effort.
- Process spring onion and water chestnut (or bamboo shoots) in food processor
- Add in prawn meat, egg and water
- Process everything till the mixture becomes smooth and light paste
- Spread prawn mixture evenly over each bread slice
- Remove crust and cut each slice into 4 triangles
- Dip sesame seeds to coat evenly
- Deep fry in moderate heat, filling side downwards till golden brown
- Turn and fry the bread side briefly, the remove and drain
- Serve hot with sweet and sour sauce or spicy plum sauce
- Making the sweet and sour sauce: Mix all the ingredients together in a small saucepan
- Bring to a boil and simmer till thickened
- Making the spicy plum sauce: Pit the plums and place with liquid in a food processor
- Process till smooth puree
- Transfer to a saucepan, add the rest of the ingredients and simmer, stirring till thickened
HINT: You can extend the flavors of the sweet and soup sauce by adding one
of the following: 2 tbsp pineapple (chopped fine) or 2 tsp fresh ginger (grated) or 1 tbsp Chinese
pickles (chopped fine) or 1/2 tsp cracked black pepper.
For the spicy plum sauce, you can add a dash of bottled hot chilli sauce or try with a bit of
ground ginger or cinnamon.
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