Notes: Makes 24. Preparation time: 30 minutes, plus 1 hour chilling time. Cooking time: 10 minutes. Far better than any you will eat in your local Chinese restaurant.
- 200g (7oz) cooked and peeled prawns
- 2 unsmoked streaky bacon rashers
- 1 tablespoon chopped spring onion
- 1 teaspoon grated fresh ginger
- 1 level teaspoon salt
- 1 egg white
- 1 level tablespoon cornflour
- 6 thin slices white bread
- 2—3 tablespoons sesame seeds
- Grapeseed oil for frying
- If prawns are frozen, allow them to thaw then discard juices.
- Place prawns in a food processor bowl and add the snipped bacon rashers, spring onion, ginger, salt, egg white and cornflour. Cover and blend to a smooth paste.
- Thickly spread the bread slices with the prawn mixture. Trim and discard crusts. Spread sesame seeds on a plate and dip bread slices (prawn-side down) in the seeds. Press firmly, coating slices evenly.
- Chill for 1 hour.
- Cut each bread slice crosswise to make 4 triangles.
- Pour sufficient oil into a frying pan to cover base by at least 2.5cm (1in). Set over moderate heat and, when hot, slide in slices, seed-side down. Fry until golden, turning to brown both sides. (You will have to fry the triangles in batches.)
- Drain sesame prawn toasts on absorbent kitchen paper.
- Eat while still warm.