Sesame prawn toast. A staple of Chinese restaurant takeaways, adored by people up and down the country. That crunch of the deep-fried, toasty sesame seeds giving way to the moist prawns beneath, spiked with ginger, garlic and sesame oil. And then the crisp bread holding it all together. Delicious.
What’s not as endearing, though, is making them at home. Deep-frying anything in your own kitchen is a pain. You’ve got to navigate a pan-full of sizzling hot oil that stinks out your house - and you - for days. And then you have got to work out what to do with the used oil afterwards (please don’t pour it down the sink, it solidifies and can cause blockages. Check with your local authority of where to dispose of it).
A deep-fat fryer doesn’t make life any easier. They are a pain to clean, still cause a stink and you’re still left with pints of dirty oil afterwards. But this recipe changes all that. It follows a classic prawn toast recipe, prepared in the same way...until you get to the cooking stage.
