Cut each slice of bread into quarters, to make triangles. Place the prawns in a food processor with the ginger, salt, spring onions, cornflour, sesame oil and egg white. Blitz to a paste.
Spread the mixture thickly onto each slice of bread, then sprinkle with the sesame seeds. Heat the oil in a wok or deep fat fryer, to 160ºC, cook several of the toasts prawn side down for about 1 minute until golden, then turn over and fry for a further 1-2 minutes.
Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts. Serve hot.
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