Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

Prep Time

    •    Prep and cook time: 45 minutes
    •    Yield: Serves 16

Ingredients

    •    2 tsps soy sauce
    •    2 eggs, beaten lightly
    •    1/4 cup (35g) cornflour
    •    8 thick slices white bread
    •    vegetable oil, for deep-frying
    •    1/4 cup (60ml) chicken stock
    •    1/4 cup (60ml) sweet chilli sauce
    •    16 uncooked large prawns (750g)
    •    1 green onion (scallion), chopped finely

Method

1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
5. Serve prawn toasts with dipping sauce.

This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367