Garnelen-Toasthäppchen: der knusprige, goldbraune Snack, der perfekt für die Weihnachtsfeier am Wochenende ist. Für dieses Rezept wird butteriges Weißbrot mit einer Garnelen-Ingwer-Paste belegt, mit Sesamkörnern paniert und perfekt gebraten. Tunken Sie es in Ihre Lieblings-Chilisauce und Sie haben einen Snack, den jeder lieben wird.
Category
Snacks
Servings
4
Prep time
30 minutes
Cook time
15 minutes
Prawn toast bites: the snack that’s crispy, golden, and perfect for this weekend's Christmas party. This recipe takes buttery white bread, tops it with a prawn and ginger paste, crusts it in sesame seeds, and fries it to perfection. Dunk in your favourite chilli sauce, and you’ve got a snack everyone will love.
Ingredients
- 3 garlic cloves, peeled and finely diced
- 1 spring onion, finely diced
- small piece of ginger, peeled and finely grated
- 500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined
- 1 egg
- 1 tbsp (15 ml) light soy sauce
- ¼ tsp MSG (or "yumyum" seasoning)
- 4 slices of white tin loaf bread
- 150 g (5 oz) white sesame seeds
- oil for frying
- chilli sauce of your choice, for serving
Directions
Add the raw prawns, egg, grated ginger, diced garlic, diced spring onion, soy sauce, and MSG to a food processor. Blitz until you have a homogeneous paste. It should be mostly smooth with no large lumps.
- Use a cookie cutter to cut out four discs from each slice of bread. Reserve the leftover bread to make breadcrumbs once it goes stale.
- Spread the white sesame seeds evenly onto a tray.
- Spread 1 to 1½ tablespoons of the prawn mixture onto one side of each bread disc, ensuring the surface is fully covered.
- Press the prawn-covered side of the bread firmly into the sesame seeds, coating the mixture thoroughly.
- Heat oil in a deep frying pan or fryer to 180°C (350°F). Carefully fry the bread, prawn side down, for 3–4 minutes, then flip and fry the other side for an additional 2 minutes until golden brown.
- Remove the toast from the oil and place it on a wire rack to drain any excess oil.
- Serve immediately while hot, accompanied by your favourite chilli sauce.
