Herbie
Veteran
I thought I would try prawn toasts as I like them and don't think I've tried making them before. I make prawn or prawn and salmon chinese-style fishcakes which is a similar mix of prawns and egg. But I didn't have any prawns.
1 salmon fillet
1/2 beaten egg (mine was very large)
2 tsp potato starch (can use cornstarch)
1/2 tsp garlic
1/2 tsp ginger
black and white sesame seeds
Poach the salmon. Take off skin and remove any bones. Flake and leave to cool.
Beat an egg and add a little at a time to the salmon so starts to stick together. Add ginger and garlic.
Cut crusts off as slice of toast and spread right to the corners. Cut into triangles then press fish down in sesame seeds.
With the rest of the fish mixture add a couple of teaspoons of starch so you can roll the mixture into balls. Roll in sesame seeds and flatten slightly.
Heat about 2cm oil in a frying pan. When hot add the prawn toasts sesame side down and cook for a minute. Turn over and cook for about anoother minute (until the toast is nicely fried and a golden colour). Drain.
Add the fishcakes and cook for a similar time until golden. Drain
I served these with a slaw of:
carrot
spring onion
spring greens
swede
Dressing: sesame oil and rice wine vinegar (3:1)
For my husband I stir-fried the slaw and added a little sesame oil at the end.
I also added cucumbers soaked in rice vinegar and sprinkled with chilli.
It was all really nice. Only change I would make is the salmon cakes are better with prawns added for texture.
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