PRAWN TOAST CRUMPET

The Chinese takeaway classic got a British makeover. This fusion twist is so much fun, super easy to make and looks impressive. A thick layer of crumpet with a large dome of prawn mixture and golden, sesame seed crust. My prawn toast crumpets are great as a starter, side dish for a Chinese banquet but I love them with my “Hot and Sour Pumpkin Soup” to dunk in. They are packed with flavour and are super moorish.

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PRAWN TOAST CRUMPET

MAKES 6 /MADE IN: 40 MINS /DIFFICULTY:EASY/ PESCI

INGREDIENTS

• 6 crumpets

• 330g raw prawns, shell removed and deveined

• 2 garlic cloves, minced

• 3 spring onions, white and green separated and finely sliced

• 1 tbsp caster sugar

• 1 egg white

• 1 tsp fish sauce

• ½ - 1 tsp white pepper

• 2 tbsp sesame oil

• 2 tbsp cornflour

• 6 tbsp white and black sesame seeds

• Salt, to season

• Vegetable oil, to fry

METHOD

1. Pat dry the prawns and half of them to a food processor. Blitz into a smooth paste.

2. Put the remaining prawns on a board and roughly mince them. I like extra texture in my prawn toast but if you like a smooth mouthfeel then blitz all the prawns instead.

3. In a large mixing bowl, add the prawn paste, chopped prawns, sugar, white pepper, sesame oil, fish sauce, white spring onion, egg white, salt and mix well.

4. Once well combined, stir in the cornflour. This is to thicken the mixture.

5. Spread the mixture right to the edges of the crumpets and create a slight dome shape.

6. Add the mixed sesame seeds to a bowl or lipped plate and carefully dunk the crumpet, face down, into the seeds. Make sure no gaps and the edges are evenly coated. Repeat this for all crumpets.

7. Add the oil to a frying pan and bring it to a medium heat. In batches, fry the prawn toast crumpets, face down for 6-8 minutes or until the seeds are golden brown and then flip over to make crisp the base and to give it a beautiful toasted colour.

8. Remove from the oil and place on a plate lined with kitchen paper to help remove excess oil.

9. Top with the green spring onion and serve with your favourite dipping sauces. I enjoy mango hot sauce or sweet chilli.