Nadiya Hussain’s Not Prawn Toast
Nadiya Hussain's budget-friendly version of this favourite Chinese dish, as seen on her BBC series, Nadiya's Family Favourites, uses chicken instead of more costly prawns. Perfect as a quick snack or starter.
Prawn toast is the first thing we always order when we get a takeaway in. They’re a little bit greasy (okay, a lot greasy!), but I love them, with the soft prawns and fried sesame seeds. I quite like making them at home too, but good prawns are not the cheapest, so I have created a more affordable alternative using chicken breast. This means I can lather on the chicken and get a really good thick layer without having to make just a little go a long way.
|a large handful||of fresh coriander|
|1 tsp||chilli flakes|
|1 tsp||ground coriander|
|1||clove of garlic|
|7||slices of white bread, crusts still on|
|75g||white sesame seeds|
|25g||black sesame seeds|
|300ml||vegetable oil, to shallow-fry|
Make the chicken mix by putting the mince, egg, fresh coriander, chilli flakes, ground coriander, salt and garlic into a food processor. Blitz to a smooth paste and transfer to a bowl. Turning this into a paste will make spreading it a lot easier.
Lay out the slices of bread and lather each one with an even layer of the chicken paste.
Put both types of sesame seed on a flat plate wide enough to fit the bread, and mix them together well. Press all the slices of bread, chicken side down, on to the sesame seeds.
Cut each slice of bread on the diagonal, criss-cross, and then again, so you have little triangles. Now these need to be shallow-fried, so put a medium frying pan on the hob and turn the heat to medium. Drop a stray sesame seed into the oil, and if it floats up to the surface the oil is ready.
Put the toasts in, chicken side down, and fry for 5 minutes. Then turn them over and fry for 2 minutes on the other side. Take out and drain on kitchen paper. I challenge you not to polish off the lot!