Giant prawn toast is a great sharing dish for Friday nights. Our mega prawn toast with dipping sauce is a fun riff on a takeaway favourite.
Our nachos with pulled pork and sweetcorn salsa also make a great sharing dish for movie nights.
Ingredients
- 1 small (400g) loaf soft white unsliced bread
- 12 sustainable raw Scottish langoustines (or use sustainable North Atlantic prawns)
- 2 garlic cloves, crushed
- 3cm piece ginger, roughly chopped
- 1 tbsp sesame oil, plus extra
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 medium free-range egg, separated (yolk beaten)
- 2 spring onions, finely chopped
- Small bunch coriander, chopped, plus extra leaves to serve
- 4 tbsp sesame seeds, plus extra to serve
- 5-6 tbsp light olive oil
- ½ tsp chilli flakes
For the dipping sauce
- 4 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp white wine vinegar
- 2 tsp honey
Method
- Heat the oven to 180ºC fan/gas 6. Turn the loaf on its side and slice the crust off the top and bottom of it. With the loaf still on its side, cut 2 x 1.5cm thick slices, lengthways.
- Peel the langoustines and roughly chop 8, then add to a food processor with the garlic and ginger. Pulse to a rough mixture, adding a splash of water to loosen if need be. Add the sesame oil, soy, cornflour and egg white, then briefly pulse. Stir in the spring onions and coriander.
- Evenly spread the mixture over the top of the slices of bread, taking it right to the edges. Slice the remaining 4 langoustines in half lengthways and divide among the slices. Brush egg yolk over and scatter with the sesame seeds.
- Heat a very large pan over a medium heat with half the oil. When hot, add one slice, bread side down. Cook for 2-3 minutes, then turn and repeat until turning golden and crisp. Put prawn-side down on an oven tray (so the toast doesn’t go soggy) and repeat with the second piece. Put in the oven for 5 minutes or until cooked through.
- Whisk the dipping sauce ingredients in a small bowl. Top the toasts with coriander leaves, extra sesame seeds and the chilli flakes, then drizzle with sesame oil. Slice and serve with the dipping sauce
Nutrition
- 339kcals Calories
- 19.4g (2.4g saturated) Fat
- 14.8g Protein
- 25.2g (6.7g sugars) Carbs
- 2.6g Fibre
- 1.3g Salt
Leave a comment, question or tip