James Cochran's Prawn Toast
2
20 minutes
10 minutes
The only prawn toast recipe you’ll ever need. Promise. James Cochran shares how he makes his delicious prawn toast, with crispy fried seaweed on top and our Scotch Bonnet Chilli Jam to dip.
Ingredients
-
200g raw prawns, peeled and deveined
-
2 slices white bread, crusts removed
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1 egg white
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1 clove garlic, minced
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1 teaspoon soy sauce
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1 teaspoon fish sauce
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1/2 teaspoon grated ginger
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Salt and pepper to taste
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Vegetable oil, for frying
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2 large cabbage leaves
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Sesame seeds
- Scotch Bonnet Chilli Jam
Directions
To make your fried seaweedFinely chop cabbage leaves into thin strips, before deep frying for about 2 minutes.
Remove the cabbage from the oil and drain on paper towels to absorb excess oil.
In a bowl, combine raw prawns, egg, fish sauce, soy sauce, grated ginger, minced garlic, salt, and pepper. Mix well until you achieve a smooth paste.
Cut each slice of bread into four triangles. Spread an even layer of the prawn mixture onto each triangle.
Pour sesame seeds onto a plate, and dip your prawn toast, mixture side down, into the seeds ensuring an even coverage.
Place your prawn toast on an oven tray, and cook on the middle shelf for 10 minutes at 240 degrees.
Take your prawn toast out of the oven, and place your fried seaweed on top.
Serve the crispy prawn toast warm with our Scotch Bonnet Chilli Jam for dipping.
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