Sesame crusted prawn toast served with sweet chilly sauce or a garlic sauce is a excellent starter dish. I dont know what time of the day chinese eat this but I enjoyed this toast for chai. It was filling and very crunchy.
Ingredients:
4 Slices Bread
300 Grams Prawns
1 Tbsp Ginger and Garlic Paste
1/4 Tsp White Pepper Powder
1/4 Tsp Chicken Masala or Kitchen King Masala
1/4 Tsp Chaat Masala
3 Green Chilies
1 Tbsp Soya Sauce
1 Tbsp Fresh Cream
1/4 Cup White Sesame
1/4 Cup Black Sesame
Salt as per taste
Oil and Butter as required
4 Slices Bread
300 Grams Prawns
1 Tbsp Ginger and Garlic Paste
1/4 Tsp White Pepper Powder
1/4 Tsp Chicken Masala or Kitchen King Masala
1/4 Tsp Chaat Masala
3 Green Chilies
1 Tbsp Soya Sauce
1 Tbsp Fresh Cream
1/4 Cup White Sesame
1/4 Cup Black Sesame
Salt as per taste
Oil and Butter as required
Recipe Video Uploaded on Youtube English and Tamil Channels 😊
Prep:
Peel, Devein rinse the prawns in water twice and reserve.
Peel and wash equal amounts of ginger and garlic paste.
Add it to a mixer jar and grind to form a smooth paste.
Remove the stems from chilies and rinse well.
Place the rinsed prawns in a colander and allow excess moisture to drain.
Peel, Devein rinse the prawns in water twice and reserve.
Peel and wash equal amounts of ginger and garlic paste.
Add it to a mixer jar and grind to form a smooth paste.
Remove the stems from chilies and rinse well.
Place the rinsed prawns in a colander and allow excess moisture to drain.
Grind:
In a mixerjar add the prawns grind to form a smooth dough and reserve in a mixing bowl.
In the same mixer jar add ginger and garlic paste, chilies, chicken masala, cumin powder, white pepper powder, salt, soya sauce and fresh cream grind to form smooth paste.
Transfer the ground masala to the prawn and mix well. Cover and allow the prawns to rest for an hour.
In a mixerjar add the prawns grind to form a smooth dough and reserve in a mixing bowl.
In the same mixer jar add ginger and garlic paste, chilies, chicken masala, cumin powder, white pepper powder, salt, soya sauce and fresh cream grind to form smooth paste.
Transfer the ground masala to the prawn and mix well. Cover and allow the prawns to rest for an hour.
Method:
Spread black and white sesame seeds on a plate and reserve.
Place a tawa on medium flame allow it to reach temp on low flame.
Take the bread slice and start to spread 2 tbsp of prawn mixture on the bread.
Once the prawn spread is evenly spread on the bread gently flip it and place the prawn side on the sesame seeds, with gently hands press and allow the sesame seeds to stick on the prawns.
Make sure the bread slice is evely coated with sesame seeds. IF there are gaps it might tend to crack and fall apart.
Spread black and white sesame seeds on a plate and reserve.
Place a tawa on medium flame allow it to reach temp on low flame.
Take the bread slice and start to spread 2 tbsp of prawn mixture on the bread.
Once the prawn spread is evenly spread on the bread gently flip it and place the prawn side on the sesame seeds, with gently hands press and allow the sesame seeds to stick on the prawns.
Make sure the bread slice is evely coated with sesame seeds. IF there are gaps it might tend to crack and fall apart.
Gently flip the bread slice and allow it to fry for another 2 more minutes. Keep flipping and frying the bread slice until golden and remove from the tawa, place it on a chopping board.
Repeat and prepare as many bread slices as possible. Using a sharp knife chop and slice the bread diagonally and serve it hot along with ginger chai...Enjoy!
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