December 31, 2016
Lunch, Snacks, Shellfish,
Shrimp, Asian, Cooking For A Crowd, Easy/Beginner Cooking, Entertaining, Game/Sports Day, Deep Fry, Food Processor, Low Fat more
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"From our local Saturday newspaper The Weekend West. Times are estimated. Serving size is approximately how many toasts you will get."
Using a scone cutter, stamp out round from the bread or do as we did and cut them into squares.
For the filling chop the prawn flesh very finely or process it to a rough paste.
Combine with the water chestnuts, garlic, ginger, onion, soy sauce, egg white and cornflour and then spread this mixture generously over one side of the bread discs/squares, making sure you to right to the edges.
Lightly press the flesh side into the sesame seeds to give an even coverage.
Heat a small quantity of oil in the wok until it is just starting to smoke.
Slip in the toasts fill side down and when that side is golden, turn them over and cook until the bread is golden.
Drain them well and serve.
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