Really easy prawn toast


500g raw prawns, peeled and de-veined

3 spring onions

2 garlic cloves

25mm slice of fresh ginger

2 bird's eye chillies, de-seeded as required

1 tbsp oyster sauce

8 slices of seeded bread, crusts removed

120g sesame seeds

Rapeseed oil for frying


  1. Place the spring onions, garlic cloves, fresh ginger and bird's eye chillies in a food processor and blend until they form a paste
  2. Decant the paste into a small dish, and leave aside. In the same processor bowl, place half of the prawns and blend until almost smooth. Remove the prawns from the bowl and add to the garlic and chilli paste
  3. Add the remaining prawns to the processor bowl and pulse until the prawns are finely chopped, but still have some texture
  4. Combine all three mixtures, making sure the garlic and chilli paste is thoroughly mixed through the two prawn blends
  5. Halve each slice of bread lengthways and place on a flat surface
  6. Divide the prawn mix between the 16 rectangles and spread evenly
  7. Pour the sesame seeds onto a small plate and - prawn side down - press the bread slices into the sesame seeds one at a time
  8. Heat a little oil in a frying pan, place the prawn sides of the toast and cook for 8 - 10 minutes until golden brown. Carefully turn them over and cook for a further 4 - 6 minutes until the bread has crisped up and achieves a similar beautiful golden colour
  9. Serve with Thai sweet chilli or chilli soy sauce for dipping


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