Another favourite, excellent as a little snack with a glass of wine, are prawn toasts. No doubt you’ve had them before where you don’t actually taste the prawns – all you get is the fact that they’re deep fried. I found this recipe in The Guardian – prawn toasts that aren’t deep fried but grilled. I serve them with quick-pickled cucumber on the side. Start by preparing the cucumber so that it pickles while you make the toasts. In a pot on the stove dissolve 1 tbsp castor sugar and ½ tbsp of sea salt in ½ cup of rice vinegar. Cool a little. Cut some Lebanese cucumber into batons and leave them to soak in the vinegar mix for at least 20 minutes.
The prawn toasts are also very easy. The following quantity was enough to cover 2½ slices of regular white bread which gave me 10 small toasts.
Finely chopped (by hand) about 200g of raw prawn meat and mix in:
1½ tsps toasted sesame oil
½ tbsp cornflour
½ -1 tbsp light soy sauce
1 tbsp finely chopped chives
1 cm piece of fresh ginger peeled and finely grated
1 clove of garlic.
Mix these and finally add 1 egg lightly whisked egg white.
Heat your grill and toast both sides of the bread. Spread one side of each with a good layer of the prawn mix making sure you go right out to the edges. Grill for 5-10 minutes until the toasts start to brown. If you’re unsure if the prawns are cooked cut a little into the middle of one.
Once cooked cut the whole slices into four and the other piece in half. Eat at once!!