A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
- 200gms peeled, deveined prawns (raw)
- 1 tbspn corn flour
- Some salt
- Some paprika
- Some black pepper
- Some cracked chilli
- Some chopped Thai chilllies
- 2 tbspns parsley/ coriander
- 1 tspn sesame oil/ any other oil
- 1 tspn vinegar
- 3 white bread slices (without sides, cut into 4 triangles each)
- Oil for frying
-Chop off shrimp tails and dispose them off.
-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.
-Spread the shrimp paste of toasts.
-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.
-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.
-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.
-Fry each toast for one minute or until golden brown.
-Take them out and serve hot with tartar sauce.
This will make 12 shrimp toasts.