RECIPE: HOW TO DO SPICY PRAWN TOASTS

We’ve added a spicy zing to prawn toast by adding kimchi. Serve as a starter or cut into small triangles and arrange as canapés for a party.

RECIPE SPICY PRAWN TOASTS

Trim the spring onions and slice into long thin strips. Halve, deseed and slice the chilli into similar-size strips. Put them both in iced water, then set aside.
Put the prawns in a food processor with the kimchi and soy sauce. Pulse to a rough paste, then pulse in the egg white (or do this by hand, chopping it all together on a board, then mixing in a bowl).
Divide the mixture equally among the 6 slices of bread and spread as close to the edges as possible. Cut each piece diagonally into 4 triangles. Sprinkle over the sesame seeds and press them on with your fingers.
Pour enough oil into a large frying pan or wide saucepan to fill to about 2cm deep. Put on a medium heat. When the oil is hot enough to sizzle when a small cube of bread is added and turns it golden in 30-40 seconds, you’re ready to fry. Gently lower in the prawn toasts in batches, bread-side down, then fry for 3 minutes or until golden. Carefully turn over and cook prawn-side down for 2 minutes more or until brown and cooked through. Transfer to kitchen paper to drain.
Drain the spring onions and chilli and pat dry on kitchen paper, then toss with the coriander. Serve the hot prawn toasts sprinkled with the spring onion mixture.