I think these need to be eaten hot and immediately after cooking which is why the homemade version will always beat the take-away, hands down. My kids sit at the counter with sweet chilli sauce at the ready, waiting for the moment they come out of the pan!
Sesame prawn toasts
Prepare: 10 minutes
Cook: 10 minutes
Serves: 4 as a snack
200g peeled raw tiger or king prawns
1 garlic clove, roughly chopped
1 tsp finely grated ginger
2 spring onions, very finely chopped
1 tsp light soy sauce
1 large egg white
1 tsp cornflour
4 small slices white bread
3 tbsp sesame seeds (I like to use mostly white with a few black added in)
Sunflower and sesame oil, for shallow frying
Sweet chilli sauce, to serve
Put the prawns, garlic, ginger, spring onions, and soy sauce, egg white and cornflour in a food processor and blitz to a coarse paste.
Spread the prawn mixture on top of the bread, taking it right to the edges. Sprinkle over the sesame seeds.
Heat 1cm of sunflower oil with a few drops of sesame oil in a frying pan until hot. Cook the toasts, prawn-side first, for 2 - 3 minutes until golden brown then carefully turn and cook the bread until crisp - I find it easier to do this one slice at a time.
Drain briefly on kitchen paper and cut into fingers - or triangles, if you prefer. Serve hot with sweet chilli sauce.