The Cookbook Challenge: Week 3 Hor D’oeuvres Recipe No. 2 – Prawn toast

by April@MyFoodTrail on December 6, 2009

in Cookbook Challenge 2010, Cooking, Entrees, Recipes

Theme: Hor d’oeuvres
Cookbook: Marie Claire Food + Drink

See Recipe 1 – Stuffed mushrooms
See Recipe 3 – Potato latkes with smoked salmon

I would fail as a contestant on the Masterchef show because I’m not very good at planning my time in the kitchen! I can never really seem to rush, though it seems to contradict me in other areas of my life! I had the plan in my head that all 3 hor d’oeuvres that I was making would be all ready at 7pm for hubby and I to have for dinner. I would time them all perfectly so they would be all be done at the same time. The reality was very different!

It was getting late so I thought I better get started on the mushrooms and while they were in the oven, I could work on the prawn toast. The mushrooms were in the oven for 15 minutes, but that 15 minutes passed very quickly and I wasn’t able to get the prawn toasts all assembled and cooked by the time the oven “dinged”. So we ended up eating the mushrooms first, then I finished off the prawn toast and we ate that, before I prepared and cooked the last dish. I think I have to improve my efficiency in the kitchen so everything is ready at once!

I saw a recipe for mini prawn toasts and wanted to try them, but I wasn’t sure if my teeth would be able to cope with the crunchy bread. Hubby also complained that it would be too oily and a waste of oil to deep fry (we never deep fry at home). I explained if you cook them at a high enough temperature and drained them properly with paper towels, they shouldn’t be (that) oily.

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Prawn Toasts
Makes 16

Ingredients
200g green raw prawn meat, chopped
1 clove garlic, crushed
2 tablespoons spring onion, chopped
1 tsp grated fresh ginger
1 tsp sugar
1 tsp sesame oil
2 tsp cornflour
1 tsp water
2 teaspoons coriander leaves, chopped, optional (I left them out)
1 tsp lemon juice
1 tsp salt
4 slices white bread, crusts removed (I used Tip Top Up bread which is a bit bigger than your average bread)
2 tbsp sesame seeds to sprinkle, optional (I left them out)
Oil for frying

Method
1. Place the prawn meat, garlic, spring onions, ginger, sugar, sesame oil, cornflour, water, coriander (if using), lemon juice and salt in a food processor and process in short bursts until the mixture is smooth and well mixed.

2. Cut each slice of bread into four, spread the prawn mixture thickly on each square and sprinkle with sesame seeds (if using).

3. Heat oil in a frying pan to a depth of 1cm. Cook the bread, prawn side down, until golden. Turn quickly and cook the other side. Serve hot.

Results: The prawn toasts weren’t too oily because I dabbed them both sides with paper towels. The bread was crunchy but not hard as I used very fresh bread. The prawn mixture was so tasty – I will definitely be using the prawn mixture again for dumpling. It would also taste great stuffed in tofu.

Would I make it again? Yes and I will be using the prawn mixture recipe for other things.

Over & Out, Rilsta xx

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{ 7 comments… read them below or add one }

Conor @ HoldtheBeef December 7, 2009 at 1:27 am

Thanks for the recipe – I really like prawn toast but rarely eat it due to the oiliness. I guess the solution is making it yourself to have some control over this. Good to have a tasty prawn mixture recipe too 🙂

Reply

bri December 7, 2009 at 10:48 am

Yum, they look tasty! I picked a prawn toast recipe for this challenge too (just haven't had time to make them yet!) 🙂

Reply

mademoiselle délicieuse December 7, 2009 at 10:56 am

I usually avoid prawn toast too, unless I know it's fresh because it can be so horrible if it has that stale, deep-fried aroma. Never thought of making it myself though, so thanks for sharing this recipe!

Reply

Ange December 7, 2009 at 6:28 pm

Sounds delicious, I havent eaten these since going to the local Chinese with my parents many many years ago – brings back fond memories

Reply

What's For Tea? December 7, 2009 at 7:53 pm

These sound and look delicious! Definitely going to try them x

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Arale79 December 7, 2009 at 11:49 pm

Yummm!!!! it just wont taste the same if you try to make it "healthier" by grilling them isnt it.

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Rilsta December 8, 2009 at 10:56 am

Hi Conor: You can definitely control the oiliness if you make them yourself and you can make sure you dab them thoroughly with a paper towel.

Hi Bri: Your prawn toast recipe looks more authentic with the sesame seeds!

Hi mademoiselle délicieuse: I know what you mean about the deep fried aroma. At least making them yourself means you use fresh oil and don't leave them sitting in the oil for so long.

Hi Ange: They bring back childhood memories for me too!

Hi What's for Tea: Let me know how you go with them. They were really yum!

Hi Arale79: Maybe you could brush them all around with oil and try grilling them.

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