Prawns on toast is a light and delicious recipe that is a perfect appetizer, but it can also be served as a snack or side to other dishes especially noodles like pancit canton.
If you do not want to stir-fry the prawns first, you may place the uncooked shrimp and cornstarch mixture over the bread and just bake the toasts until the shrimps are cooked and the bread are golden brown.
I personally prefer this dish spicy, so I like adding red chili flakes to the chopped shrimp. Tabasco or chili sauce are good alternatives too.
8 Slices of white bread or whole wheat bread
500g Prawns, shelled
1 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons chopped spring onions
Ground white pepper to taste
1 cup oil
1/4 cup white sesame seeds
1/4 cup tomato sauce
Finely chop the prawns and place them in a medium sized bowl. Add the cornstarch, salt pepper and green onions. Mix well until the shrimp is coated in cornstarch.
Heat the oil in a medium sized skillet or wok over medium heat. Stir-fry the shrimp for 2-3 minutes or until they turn pink. Put the stir-fried shrimp to a plate and set aside.
Cut the bread slices into three and spread tomato sauce over them. Top them with the chopped prawn mixture. Sprinkle them generously with sesame seeds.
Place the toasts in the oven or oven toaster for 2-3 minutes until they are heated through. Serve immediately.
Photo Courtesy Of: stu_spivack