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Spicy prawn toasts
- Published: 2 Aug 19
- Updated: 18 Mar 24
We’ve added a spicy zing to prawn toast by adding kimchi. Serve as a starter or cut into small triangles and arrange as canapés for a party.
![Spicy prawn toasts](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/08/prawn-and-kimchi-toasts-768x960.jpg)
Want to add kimchi to another classic? Once you’ve tried our kimchi cheese on toast, you won’t look back.
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Serves 6-8
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Hands-on time 35 min
Ingredients
- 4 spring onions
- 1 red chilli
- 250g sustainable peeled raw king prawns
- 75g cabbage and carrot kimchi, or similar
- 1 tsp soy sauce
- 1 large free-range egg white
- 6 slices white bread (see tip)
- 60g sesame seeds
- Vegetable oil for frying
- Few sprigs fresh coriander, leaves picked (optional)
Method
- Trim the spring onions and slice into long thin strips. Halve, deseed and slice the chilli into similar-size strips. Put them both in iced water, then set aside.
- Put the prawns in a food processor with the kimchi and soy sauce. Pulse to a rough paste, then pulse in the egg white (or do this by hand, chopping it all together on a board, then mixing in a bowl).
- Divide the mixture equally among the 6 slices of bread and spread as close to the edges as possible. Cut each piece diagonally into 4 triangles. Sprinkle over the sesame seeds and press them on with your fingers.
- Pour enough oil into a large frying pan or wide saucepan to fill to about 2cm deep. Put on a medium heat. When the oil is hot enough to sizzle when a small cube of bread is added and turns it golden in 30-40 seconds, you’re ready to fry. Gently lower in the prawn toasts in batches, bread-side down, then fry for 3 minutes or until golden. Carefully turn over and cook prawn-side down for 2 minutes more or until brown and cooked through. Transfer to kitchen paper to drain.
- Drain the spring onions and chilli and pat dry on kitchen paper, then toss with the coriander. Serve the hot prawn toasts sprinkled with the spring onion mixture.
- Recipe from September 2018 Issue
Nutrition
- Calories
- 187kcals
- Fat
- 9.4g (1.1g saturated)
- Protein
- 10.5g
- Carbohydrates
- 14.2g (1.4g sugars)
- Fibre
- 1.8g
- Salt
- 0.6g
delicious. tips
Use white sliced bread. Keep the rest of the loaf in the freezer so it’s handy for making another batch.
A fragrant New Zealand white is the match here – a gewurztraminer or riesling.
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