Wednesday, February 1, 2012

Prawn on toast

My favourite starter at Chinese restaurant!We had this tiny little Chinese restaurant near my home and all the dishes were drool-worthy :) .Drums of heaven and prawn on toast were our regular orders!We used to be there almost every other weekend, even the chef became our dear friend!

While I was trying to fall asleep (yea don't think I'm going crazy) few nights ago, I felt like having this crispy crunchy snack!I looked for a few recipes and i dished this up in about 10 minutes since i had the prawns marinated and waiting already!I watched someone make it on tv and thought wow thats sooo easy!

Serves one hungry person or 2 :)
Cooking time 10 mins + prawns cleaning time (15 mins)

You need

Prawns cleaned 5 cut in halves or whole
Capsicum slices 5 6 slices
Baby onions/spring onions 1 tablespoon
Egg 1(beaten with salt and pepper)
Soy sauce 1 tsp
Chilli sauce 1 tsp
Vinegar 1 tablespoon
Bread 2 slices cut into halves or quarters
Salt to taste
Pepper optional
Oil to deep fry

  • Trim the edges off the bread and toast it on a pan so it dries.
  • Meanwhile in a mixing bowl mix the rest of the ingredients and mix well.
  • Beat the egg with salt and pepper and leave aside.
  • Chop the bread into 4s and spoon a piece of prawn and some of the sauce onto the bread.
  • Dip this whole assembled bread + prawn mixture into the beaten egg and deep fry until golden on both sides.
  • Serve hot with sauce of your choice!or have it as it is :)[ I had it with some vinegar chilli (just add a cap-full of vinegar to a few tablespoons of water and add the finely chopped green chilli].

  • Tips:
  • The prawns i used were marinated in chilli powder,salt, and coriander powder) but plain ones will do.Because of the sauces' in the marinade.
  •  You can add other seasoning or salad leaves and vegetables.
  • You can use chicken instead and for vegetarians paneer and mushroom can be substituted.Egg cannot be substituted as it has to bind all the seasoning to the bread.
  • I read somewhere that toasting the bread leads to lesser soaking of oil in the bread.

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