Sesame Prawn Toast

I first known sesame prawn toast was when I studied in UK, some (err....quiet some) years ago. Never saw it being served in Malaysia before, seems to me like a product of migrating / working Asian in Europe / America. When I try to look up its origin on the Internet, some said it's from Thailand, some said from Hong Kong. Well, whether where it originates from, I guess it doesn't really matter that much anymore when compare to its wonderful delightful taste.

There's a Cantonese restaurant in Copenhagen that serves great sesame prawn toast but if your budget is running tight for the month and really crave for the prawn toast, making it at home is not rocket science as well :)

Ingredients:-

5 slices toast bread

250g fresh prawn, de-veined

1 tbsp soy sauce

½ egg

1 tbsp finely chopped spring onion

1 tsp finely chopped ginger

1 tsp sesame oil

salt to taste

lots of sesame seeds

Except the toast, put all ingredient into a hand mixer / blender and blend it into paste. This can be prepared up to 3hrs ahead. If you don't have any sort of blender at home, then minced the fresh raw prawns into nearly paste form and mixed in other ingredients (except the bread, of course).

I prefer to leave the bread open in the air after cutting every slice into half, just to 'dry' it a bit so it doesn't soak up too much oil during the frying process. Else, just use old bread, good way to deplete them too :) Spread the blended prawn paste onto bread (don't pill it up like a mountain, just spread like butter) all the way up to the edges so the edge won't burnt during frying.

Slightly press the bread's paste side into sesame seeds 'pile' (I assume the sesame seeds are in a flat plate or some flat surface) just to let the seeds stick on the paste. Heat up a pan (use less oil in pan than wok), bottom filled with oil enough to cover half of the bread. When oil is hot enough, place the bread with prawn paste side down for frying. Fry for about a minute until golden brown and flip the bread to the other side. Continue until the whole bread turns golden brown and it's ready.

I served mine on a bed of sliced lettuce and sweet chili sauce to my guests, specifically told them to reserve some for me while I continue some work in the kitchen. The next thing I know, there's only 1 last piece on the plate, and that's all I got! If I were any later, I might not get any at all! Poor me, for all the hard work, a single piece is all I have. Well, guess that tells how nice sesame prawn toast is ^-^