Chunky sesame prawn toasts are sure to be a hit with young and old. They are super crispy, quick to make, tasty little triangles that are great served at parties, for lunch or as a starter to your main meal.
I have used delicious plump fresh prawns for this recipe but frozen would work just as well. All you have to do is chop the prawns, add the remaining ingredients and coat in sesame seeds.
I have then cooked these babies in the oven until golden brown. Go ahead and fry them if you like. Not as healthy but I’m sure even tastier!
- 6 slices of bread; crusts removed and cut into quarters (I've used white rye)
- 300g raw prawns; chopped
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 egg white; lightly whisked
- pinch of salt
- sesame seeds to coat (black or white)
- Pre-heat the oven to 180 C / 350 F. Combine the prawn meat with the ginger, sesame oil, soy sauce, egg white and salt. Stir to combine.
- Add the mixture to the bread triangles. About a tablespoon per triangle. Put as much on them as you can. Coat the triangles in the sesame seeds and place on a oven tray.
- Cook for about 20 - 25 minutes or until the prawns are cooked and nice and golden. Serve warm.
- I chopped my prawn quite chunky. If finely chopping reduce the cooking time a little.