Prawn Sesame Fingers
A Chinese snack combining the soft light texture of pounded prawns with the crunchiness of toast and sesame seeds.
- 8 oz (225 g) peeled prawns
- 1” (25 mm) fresh ginger
- 1 green onion, chopped
- 1 egg
- 1-1/2 tsp corn flour
- 2 tsp saki or dry sherry
- salt and Szechwan pepper or black pepper
- 4 – 5 slices day-old white bread
- 4 tbsp sesame seeds
- oil for deep frying
Liquify (or chop and pound together) the first six ingredients to a smooth paste.
Season to taste with salt and ground Szechwan pepper.
Spread the paste thickly on one side of the bread.
Spread the sesame seeds on a flat plate and lightly press the bread, paste-side down into the seeds.
Heat the oil in a wide pan to a depth of about 1 in (2.5 cm) and fry the bread slices for one minute each side as they float on the surface of the oil.
Drain on absorbent paper. Cut the toast into fingers and serve warm.