About this recipe:If you’re on the same take away ban I’m on then this recipe might just be the one for you. Kill those cravings with a bit of home made indulgence. You’ll never order another take away prawn toast again, they’re that good.
Finely grate 1 1/2 of the garlic cloves, set the remaining half aside to rub on your sourdough later. Whisk the egg whites in a bowl until frothy, stop before you get to stiff peaks; set aside.
Prepare remaining ingredients as noted then combine the chopped prawns, soya sauce, sesame oil, grated ginger and garlic, you can leave the prawns to marinate for half an hour if you have the patience.
Next add in the chopped coriander, chives and whisked egg white gently folding the ingredients together, set this to one side or put in the fridge while you prepare the sourdough.
Slice the sourdough making sure not to slice too thickly, around 1cm is good. Add a glug of rapeseed oil to a large frying pan and allow the oil to heat before adding the bread. Once you’ve lightly toasted one side remove from the pan and with your leftover half of garlic clove rub the toasted side. This gives you an extra hit of garlic which works so well with the dish.
Preheat your grill to a medium/high heat 190 to 200 C. Lay out your slices of lightly toasted sourdough on baking parchment or a nonstick tray with the toasted side on the tray.
Carefully and generously spoon on your prawn mixture then sprinkle over your sesame seeds and finish with an extra little drizzle of sesame oil for added crunch one cooked.
Place under the grill for 5 to 7 minutes or until your sesame seeds turn a light golden colour and your prawns have turned from a translucent colour to pink.
Note – If you’re concerned about cooking the fish you can place in the oven for a further 2 to 3 minutes or alternatively use cooked prawns.