Mon, 16 May 2022
Serves 2
Ingredients
2 cups Raw Frozen Prawns, Defrosted
1 tbsp chilli paste such as sambal oelek or chilli garlic paste
1 Cm Ginger, Grated?
¼ Tsp?Sesame Oil
½?Tsp?Sugar
Pinch Of Salt
2?Tsp Cornflour
1?Egg White
1 egg yolk
4?Slices?White Sandwich Bread Or Sliced Pan
4?Tbsp?Sesame Seeds
Vegetable Or Sunflower Oil For Frying
A Small Bunch Of Coriander, Roughly Chopped
2?Scallions, Finally Chopped
Salt and Pepper
Method
Set up a food processer or blender and add the prawns, chilli paste, ginger, sesame oil, sugar, salt, cornflour and egg white. Blend on a hide speed until smooth. Add a pinch of salt and pepper.
*If you don’t own a food processer or blender you can do it by hand with a knife by chopping everything up as small as possible. Now, add everything to the bowl along with the egg white, sugar, salt and cornflour. Using a whisk, whisk the entire mix together until it becomes sticky and thick.
Divide the mixture among the sandwich bread, spreading it evenly out to the ends. Sandwich the shrimp sides together to create two prawn sambos. Now carefully cut both into triangle and place on a plate.
Brush the toasts all over with the egg yolk and sprinkle with the sesame seeds.
In a large non-stick pan, heat 1cm of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden––about 3 to 4 minutes.
Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve up on a sharing plate and garnish with the scallions and coriander. Serve with your favourite dipping sauce – mine is hot chilli oil or Korean chilli sauce.
