- For the prawn toast:
- 4 slices white bread
- 1 T butter
- 150 g prawns, cleaned and chopped
- 1 clove garlic, crushed
- 1 x 1.5 cm piece ginger, peeled and crushed
- 2 free-range egg whites
- salt, to taste
- 2 T sesame seeds
- For the dipping sauce, mix:
- ½ cup soya sauce
- 1 T ginger, crushed
- 1½ t crushed smoked dried chillies
Preheat the oven to 180°C. Melt the butter in a pan and toast the bread on both sides.
Blend the prawns, garlic, ginger, egg whites and seasoning into a smooth paste.
Spread the paste onto the toasted bread, sprinkle with sesame seeds and bake for 15 minutes.
Serve with the dipping sauce.
Cook's note: Making an Asian-inspired starter at home is as easy as this.