Sensational Sesame Prawn Toasts: a real winner from Ainsley

I totally agree with Ainsley Harriott that 'once you've made these prawn toasties, you'll be making them again and again' - as I have made them again, since first photographing them for this blog! These toasties are very moreish and go fabulously well with something like the Hairy Dieters sweet and sour chicken or any other Chinese inspired meal you happen to be cooking at the time. Equally they could be served as a starter. The recipe can be found in Ainsley Harriott's Gourmet Express 1 (2000) (page 112) http://www.amazon.co.uk/Gourmet-Express-1-Ainsley-Harriott/dp/B006R5D4HS/ref=sr_1_1?ie=UTF8&qid=1363558222&sr=8-1.

I haven't had this book long as I picked it up in a second-hand book shop and although it was first published 13 years ago it really does have a contemporary feel! It is proving to be one of my favourite's. The recipes are fairly simple and yet so tasty! Partly I am biased as Ainsley does tend to lean towards the Orient and East with his influences, and if you've read any of my previous entries you know I can't beat anything with spice and tropical flavours. His puddings are also fabulously easy on the one hand and yet quite decadent on the other. He's come up unashamedly with a grown-up version of a strawberry sundae (page 159), there's  a rather lovely looking recipe for Iced caffe latte cups (page152) - very simple and yet a probable good choice for a dinner party. The other interesting selection of recipes are his sauces and relishes, so for example there's Real tartare sauce (page 137), Banana raita (page 140) - apparently a perfect accompaniment to curry; Sweet chilli sauce (page 143) - always a favourite in our household; how about giving his Easy mint chutney (page 135) a go - I'm just waiting for spring to arrive and the mint to mutate!

If I was to be slightly critical about this book, I would have liked more photographic images. Not every recipe has a photo, but maybe that's because we're spoiled with a new generation of cookbooks that go all-out for style and presentation.

A yummy plateful of these moreish toasts

Sesame prawn toasts (copyright Ainsley Harriott 2000)

Serves 4
175g cooked peeled prawns
2cm piece fresh root ginger, grated
1 garlic clove, finely chopped
1 egg white
2 teaspoons cornflour
1/4 tsp Chinese five-spice powder
1/4 tsp salt
4 thin slices of bread, crusts removed
2 tbsp sesame seeds
vegetable oil, for shallow frying

Blending the prawns, ginger and garlic

Mixing the ingredients with the frothy egg white

1. Place the prawns, ginger and garlic in a food processor or mini chopper and whizz until finely minced.
2. Whisk the egg white until frothy, then stir in the prawn mixture, cornflour, Chinese five-spice powder and salt until well blended.
3. Spread the mixture evenly on to the bread, then sprinkle over the sesame seeds, pressing them in firmly with your fingertips. Cut each slice into 4 squares or triangles or whatever shape takes your fancy!
4. Heat about 3-4 tablespoons of oil in a frying pan over a high heat, when hot, reduce the heat before adding the toasts. Cook prawn side down for 2-3 minutes until golden, then turn over and cook the other side - if need be add a little more oil. Drain on kitchen paper and serve warm.

The prepared bread waiting to be fried.

Cooking the toasts

A nice large plate of sweet and sour chicken too!

These toasts are absolutely lovely! I've made similar ones before with added ingredients such as chopped coriander, but these ones are so simple and just as good!

Next time: I'm trying get some Easter baking treats on (but these are versatile bakes that can be had any time of the year!). I've already made some doughnuts courtesy of Richard Bertinet, so hope to post that recipe in the next couple of weeks.