Mixed salad with herbs and shrimp toast recipe

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 175 calories / serving
  • Healthy
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154693 Mixed salad with shrimp toast HERO

Flatten the slices of bread with your palm and toast until lightly brown. Cut each piece into 4 equal triangles.

Blend the the shrimp paste ingredients together in a food processor until a thick paste consistency is formed. Spread the paste evenly onto the toasts and sprinkle the sesame seeds on top.

Heat the groundnut oil to 170°C in a wok and add the toasts to the oil with the shrimp side down in the oil. Remember not to overcrowd the wok. Cook for roughly 30-45 seconds on both sides and remove with a slotted spoon onto kitchen paper.

Combine the salad ingredients together and serve with the toasts on top.

  • Ingredients

  • For the toasts

  • 500ml groundnut oil
  • 4 slices white sandwich bread, crusts removed (ideally 2 days old)
  • For the shrimp paste

  • 10 large raw prawns, cleaned, shelled and de-veined
  • 1 large spring onion, diced
  • 1tsp white wine vinegar
  • 1 egg white
  • 2tsp cornflour
  • 10 sliced water chestnuts (canned), drained
  • ¼tsp white ground pepper
  • ½tsp salt
  • For the garnish

  • 25g sesame seeds
  • For the mixed salad

  • 20g mint
  • 20g flat leaf parsley
  • 10g coriander
  • 100g rocket
  • Energy 740kj 175kcal 9%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 18.5g Protein 9.3g Fibre 2g


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