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How to make Sesame and lime prawn toasts

Yield = 10
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 500g raw prawns, tail removed
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1 teaspoon shao xing rice wine
  • 1 tablespoon lime zest (from about 2 limes)
  • 1/2 cup white sesame seeds
  • 10 slices Coles white toast bread, a day old if possible
  • 1 litre vegetable oil, for deep frying

Dipping Sauce:

  • 2 tablespoons plum sauce
  • Juice of 2 limes

Method

  • Step 1 Place prawns, ginger, garlic, sesame oil, soy sauce, rice wine and 1 ½ tablespoons of lime zest into a small food processor or blender, blend until a smooth paste forms.
  • Step 2 Cut crusts off bread, take a generous amount of prawn mixture and slather all over the pieces of bread taking the mixture all the way to the edge, the mixture should be about 1cm thick.
  • Step 3 Carefully cut the bread diagonally in half and in half again to make four small triangles.
  • Step 4 Place sesame seeds on a small plate, take one triangle and place the prawn mixture face down to achieve an even coating of sesame seeds. Set aside, repeat with remaining triangles.
  • Step 5 Place vegetable oil in wok or large saucepan and heat oil to about 170 degrees, don’t heat the oil too much as the bread will colour too quickly and the prawn mixture won’t cook. Working in batches place 4 – 6 triangles in the oil to cook at a time, ensuring the prawn mixture side goes in first. After a few minutes flip the triangles and cook the bread for a further minute or until golden. Place on absorbent paper towel, repeat with remaining triangles.
  • Step 6 To make dipping sauce, combine plum sauce and lime juice and mix well.
  • Step 7 To serve, sprinkle prawn toasts with remaining lime zest and serve with dipping sauce.