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".
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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