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