Tostex de gergelim com camarão

Ingredientes

• 480 g King Prawns
• 20 g Fresh Ginger
• 1 Garlic Clove
• 100 g Sesame Seeds
• 2 tsp Soy Sauce
• 1 tsp Sesame Oil
• 1 tsp White Sugar
• 1 Egg
• 4 Spring Onion
• 320 g White Bread
• Vegetable Oil
• 1 tbsp Soy Sauce
• 2 tbsp Shaoxing Wine

Modo de preparo

1. 1

   Roughly chop half of your prawns. Set aside.

2. 2

   Grate your ginger and garlic clove. Combine in a bowl with the soy sauce, sesame oil, sugar and just the egg white (you can use the yolk to make mayonnaise). Add the remaining prawns and place in a food processor blending until you have a smooth paste.

3. 3

   Finely chop your spring onions and add to the paste with the rest of your chopped prawns.

4. 4

   Freeze for 20 minutes.

5. 5

   Turn on your toastie maker and pour sesame seeds into a wide-rimmed bowl.

6. 6

   Butter bread on one side. Using a spoon, smear filling onto the unbuttered side of the bread. Heap it into the middle so it thins towards the edges. Carefully place the slice into the sesame seeds prawn-side down and press so that the seeds stick. Turn over and press extra seeds into any bare patches.

7. 7

   Brush both sides of the toastie maker with vegetable oil. Carefully place slices onto the toastie maker so the buttered side is underneath and the sesame seeds are on top. Close the lid. When light goes off, open toastie maker and turn toastie through 90 degrees so the toast is cut into four triangles. Close lid and toast for a further 3 minutes. Remove your prawn toasts from the toastie maker and cut along the lines. Serve with dipping sauce of your choice - we like to combine soy sauce and shaoxing wine.