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Thai supper recipes: prawn and sesame toasts

Serves: 4 persons

225g peeled raw prawns (shrimp)

1 tbsp sherry

1 tbsp soy sauce

2 tbsp cornflour (cornstarch)

2 eggs whites

4 slices white bread

1/2 cup sesame seeds

oil for deep-frying

sweet chilli sauce to serve

1.

Process the prawns, sherry, soy sauce and cornflour in a food processor

2.

In s grease-free-bowl, whisk the egg whites until stiff. Fold them into the prawn and cornflour mixture.

3.

Cut each slice of bread into four triangular quarters. Spread out the sesame seeds on a large plate. Spread the prawn paste over one side of each bread triangle, then press the coated sides into the sesame seeds so that they stick and cover the prawn paste.

4.

Heat the oil in wok or deep-fryer, to 190C/375F or until a cube of bread, added to the oil, browns in about 45 seconds. Add the taosts, a few at a time, prawn side down, and deep-fry for 2-3 minutes, then turn and fry on the other side until golden.

5.

Drain on kitchen paper and serve hot with sweet chilli sauce.

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