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King Prawn Toasts

Recipe by Kylie Kwong from Kylie Kwong: Heart And Soul

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This recipe is so cool! What is wacky about this dish is that you think to yourself, ‘How does the prawn mixture stay on the bread slices once it is lowered into the hot oil?’ Well, all I can say is follow the recipe, roll the toasts in sesame seeds on both sides, and see for yourself – it is like MAGIC!!! "As children we always felt it was a bit of a treat when Mum served King Prawn Toasts, as they were usually reserved for special occasions only. They are definitely a crowd pleaser, and most impressive. I like to serve them with a pungent, sweet and spicy dipping sauce".

Serves 4 to 10

Ingredients

800 g (16) uncooked king prawns jumbo shrinp
¼ cup spring onion scallion julienne
¼ cup finely chopped coriander leaf
1 tablespoon ginger julienne
2 teaspoons shao hsing wine or dry sherry
1 teaspoon soy sauce
1 egg white lightly beaten
½ teaspoon sea salt
6 slices thick white bread
¼ cup sesame seed
Vegetable oil for deep frying

Sweet Chilli and Carrot Dipping

½ small carrot peeled
½ teaspoon white sugar
½ teaspoon sea salt
2 cups rice vinegar
1½ cups white sugar extra
5 tablespoons fish sauce
2 large red chilli's finely sliced on the diagonal

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Method

To make the sauce, finely slice carrots lengthways into ribbons using a vegetable peeler.
Cut ribbons into a fine julienne.
Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.
Drain carrots and using your hands, gently squeeze away any excess liquid.
Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.
Reduce heat and simmer, uncovered, for about 15 minutes or until reduced by almost half and slightly syrupy. Remove from stove, ladle into bowl of pickled carrots, fish sauce and chilli and set aside.
Peel and de-vein prawns, then cut prawn meat into 1.5 cm (3/4 in) dice.
In a bowl, combine prawn meat with remaining ingredients except bread, sesame seeds and vegetable oil, and mix well.
Remove and discard crusts from bread and cut each slice in half.
Place a tablespoon of prawn mixture onto each piece of bread, lightly pressing mixture onto bread to cover well.
Gently roll each piece of prawn bread in sesame seeds to lightly coat.
Heat oil in a hot wok until surface seems to shimmer slightly.
Working in batches, carefully lower prawn toasts, prawn-side down, into hot oil.
Deep-fry on medium heat for 1 minute.
Turn toasts over and cook other side for a further minute, or until lightly browned all over and just cooked through.
Remove from wok using a slotted spoon and drain on kitchen paper.
Serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.

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What do you think?

Amira January 2010

Now thatz the sort of stuff im talkin about kliyes style of food is the utimate it has it all the sweet the sour the spice shez the best thanx 4 ur wonderfull and easy 2 follow recipies love ur pickles do u have a recipie 4 pickling garlic does anyone know if so can thay surply it please thanx guyz

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Kevin47 July 2009

just joined...cant wait to start cooking Kylies food.Always been a fan of hers.

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- Amira January 2010
  
  Wellcome aboard kevin47 from one member and fan to another well wot can i say about the best except shez the best n her style of food is the ultimate need i say more
  
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wendie March 2009

You're right that this is a crowd pleaser. Made this for tea last weekend and my family and friends (me too!) loved it so much that everyone begged for an 'encore' this weekend for a birthday. Everyone's looking forward to it. Thanks, Kylie. I'm a great fan of yours, watching all your programmes and trying out some of your recipes like Radical Roast Chicken (impressive), Stir-Fried Razor Clams (finger-licking good).... Thanks again.

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MH17 December 2008

This is EXCELLENT and easy to make. Having it for Xmas Lunch

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