Ingredients

• raw tiger prawns, peeled (250g)
• thumb sized piece of ginger
• few coriander stalks, washed
• 2 cloves of garlic
• 1 tsp of Chinese 5 spice powder
• 2 tbsp soy sauce
• 6 slices of thick white sliced bread
• small jar of white sesame seeds (50g)
• vegetable oil for deep-fat frying
• sweet chilli sauce to dip

salad

• bowl full of beansprouts
• bunch of spring onions, finely sliced
• handful of radishes, finely sliced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• juice of a lime
• 1 red chilli, finely chopped
  
  

Recipe

preheat the fryer to 180°C.
peel and roughly chop the garlic, ginger and stalks.
drain the prawn of excess liquid and put into a food processor with the garlic, ginger, coriander, soy sauce and 5 spice powder.
blitz until a paste and evenly blended.
spread the prawn mix onto the sliced bread, evenly, right the edges and quite generously.
tip the sesame seeds onto a plate and dunk the bread, prawn mix side down, into the seeds.
quarter the raw prawn toast into triangles and fry in the oil for 3 minutes until starting to turn golden all over.
toss together all of the salad ingredients in a clean bowl at the last moment.
drain onto kitchen paper and serve with the dipping sauce and a fresh cucumber salad.
serve the prawn toast with a sweet chilli dipping sauce and a bowl of the dressed bean sprout and radish salad.

Serves 8 people (24 pieces in total)