|25g/1oz pork fat, minced
125g/5oz peeled prawns, minced
1 egg white, lightly beaten
salt and pepper
3 teaspoons cornflour
2 thin slices crustless white bread
75g/3oz sesame seeds
sunflower oil for deep-frying
together the pork fat, prawns, egg white, salt and pepper and cornflour. Spread this
mixture on the bread slices.
Place the sesame seeds on a flat plate, then press on the
bread slices, prawn side down, until they are thickly coated with the seeds.
Heat the oil in a wok to 180 C/350 F or until a cube of
day-old bread browns in 30 seconds. Carefully lower in the prawn toasts, spread side down,
and deep-fry for 5 minutes, keeping them well-immersed. Life out and drain on absorbent
kitchen paper. Cut each slice into 4 fingers and serve hot.