Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Prawn toast
- Preparation and cooking time
- Total time
- Serves 6 as a starter
Ingredients
- 500g raw peeled prawns
- ginger, finely grated
- 3 garlic cloves, crushed
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tsp rice vinegar
- 1 red chilli, finely chopped
- 2 tbsp coriander, chopped
- black and white sesame seeds
- 6 slices white bread
- 300ml vegetable oil, for shallow frying
CHILLI JAM
- 100g palm sugar
- 3 garlic cloves, chopped
- 2 red chillies, chopped
- ½ red pepper, seeds removed, chopped
- ginger, finely chopped
- galangal, finely chopped
- 2 lime leaves, finely chopped
- 1 lemongrass, finely chopped
- ½ small bunch coriander, roughly chopped
- 40ml rice vinegar
- 20ml fish sauce
Method
- STEP 1
For the jam, put the sugar into a pan with 200ml of water over a low heat and stir until the sugar dissolves. Turn up the heat and cook until a caramel forms the colour of a rusty penny.
- STEP 2
Add all of the remaining ingredients and simmer for 15 minutes until it reaches a jam-like consistency.
- STEP 3
For the prawn toast, pat the prawns dry and split them in half. Put half of the prawns in a food processor with the ginger, garlic, soy sauce, fish sauce and rice vinegar, and blend to a smooth paste.
- STEP 4
Chop the other half of the prawns into thin slices and put in a mixing bowl with the chilli, coriander and the blended prawns, and mix well.
- STEP 5
Spread the prawn mixture onto the bread slices about ½cm thick and then sprinkle the sesame seeds on top and pat them down to secure.
- STEP 6
Heat the oil in a frying pan and fry the toasts in batches, prawn-side down, for 2 minutes, flip over and fry for another 2 minutes. Remove and leave to dry on some kitchen paper while you fry the rest.
