Simple snacks make for great treats at home, though are at times a luxury as well given that my priority is to get the main meals out on time to feed everyone at home. I will usually look out for snacks that can be prepared in advance, such as the night before, and then whipped out within half an hour the very next day. This prawn and coriander toast is one of these snacks that can be prepared in advance, and the best thing is that it is easily concocted at the whiz of a blender!
This would be a delightful treat to make for a gathering, and I can imagine a very addictive one for guests because it is so crispy and delicious, light and tasty, not oily or heavy at all because it’s pan-fried and not deep-fried. Am so tempted to make this again soon!
- Prawn: 250g
- Spring onion: 1 stalk, chopped
- Garlic: 1, crushed
- Egg white: 1
- Oil: 1 tbsp
- Coriander: 1 stalk, chopped
- Fish sauce: 1 tbsp
- Chilli sauce (optional): 1 tbsp
- Lemon juice: 1 tsp
- Bread: 5 slices, crusts removed, halved into 10 triangles
- Oil: 1 cup (for pan-frying)
- Combine prawns, spring onion, garlic, egg white, oil, coriander, fish sauce, chilli sauce and lemon juice in a blender. Blend till a smooth paste forms.
- Spread paste evenly over bread, scooping about 1 heaped tbsp per triangle.
- Heat oil in frying pan. Cook bread, prawn side down, for about 2 min over high heat.
- Turn bread over. Cook another 30sec till golden brown and crisp.
- Remove and leave on paper towel to drain.
- Serve immediately while crispy!
- Blend 1 stalk lemon grass into the paste to give it a refreshing Thai style fragrance.
- Spread the paste evenly across the bread, making sure that it doesn’t all lump in the center. This ensures that the paste gets evenly cooked on the frying pan and does not have its center get burnt before the rest gets cooked.
- Slice the breads into rectangular slices for a nicer presentation.
- Garnish with some white sesame seeds to serve.
- This recipe was kindly adapted from the ‘Yum Cha and Asian Treats‘ recipe book.