Prawn toasts

SERVES 10 AS A SNACK // PREP TIME 25 MINS // COOK 15 MINS

Whole prawns take this crowd-pleasing snack to the next level. Pictured p78

1.5 kg medium uncooked prawns 1 spring onion, thinly sliced

2 garlic cloves, finely chopped

1 tbsp finely chopped coriander

1 tbsp finely chopped ginger 1 eggwhite

1 tsp each soy sauce, sesame oil

and cornflour

10 thick slices of day-old white bread Black and white sesame seeds, for sprinkling

Vegetable oil, for deep frying

VINEGAR AND CHILLI DIPPING SAUCE

80 ml (1/3 cup) Chinkiang (black) vinegar 60 ml (¼ cup) light soy sauce 1 long red chilli, finely chopped 1 tbsp finely grated ginger 1 tbsp finely chopped coriander 2 tsp sesame oil

1 tsp caster sugar

1 Peel and devein 12 of the prawns, leaving tails intact. Carefully slice in half horizontally then set aside. Peel and devein remaining prawns and process with spring onion, garlic, coriander, ginger, eggwhite, soy sauce, sesame oil and cornflour in a food processor until a smooth paste; season salt and white pepper. Transfer to a bowl and refrigerate until well chilled (2 hours). 2 For vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.

3 Spread prawn mixture onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press to adhere to prawn mixture. 4 Heat 4cm oil in a large, deep frying pan over medium heat. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain. Fry reserved prawns, turning, until golden and cooked (2 minutes). Serve hot with dipping sauce.