Ingredients
- 8 slices white bread, no crusts
- Water
- ½ onion, diced
- 2 or 3 water chestnuts, diced
- 1 green onion (spring onion), finely chopped
- 340 g (3/4 lb) small fresh prawns, shelled, deveined and chopped
- Salt and white pepper
- Few drops sesame oil
- 1 tablespoon cornstarch
- 1 lightly beaten egg
- 500 ml to 1 litre (1 to 2 pints) oil for deep frying
Method
- Cut each slice of bread into 4 squares so you have 32 squares total.
- Combine the onion, diced water chestnuts and prawns and mince until fine.
- Add the cornstarch, spring onion, pepper, egg and sesame oil and mix well.
- Place a heaped teaspoon of this mixture on each bread square.
- Heat a wok and add the oil.
- Heat the oil to 190 degrees C and slide the bread squares carefully into the wok, a few at a time, prawn side down.
- Deep fry until golden (a couple of minutes) then turn and deep fry the other side.
- Drain on paper towels and serve hot.
Notes
Prefer to make Chinese prawn toast without sesame seeds? No problem, you can just leave them off.