Made with AI
rice paper prawn toast
35 min 389 kcal per serving Medium
Ingredients
4 Servings
- rice paper sheets16 sheets (160 g total)
- peeled raw prawns500 g
- large egg whites2 egg whites (66 g total)
- cornstarch30 g
- spring onions40 g
- garlic12 g
- fresh ginger10 g
- soy sauce30 ml
- sesame oil10 ml
- neutral cooking oil30 ml
- salt3 g
- white pepper2 g
Instructions
- 1
Prepare the aromatics: finely slice the spring onions, mince the garlic, and finely grate the fresh ginger.
- 2
Make the prawn paste: place the peeled raw prawns, egg whites, cornstarch, soy sauce, sesame oil, salt, and white pepper in a food processor. Pulse until the mixture becomes a sticky, slightly coarse paste.
- 3
Add the aromatics: transfer the prawn paste to a bowl and fold in the spring onions, garlic, and ginger until evenly combined.
- 4
Assemble the toasts: lay 8 rice paper sheets on a clean work surface. Divide the prawn mixture evenly over them and spread it into a thin, even layer, leaving a small border around the edges.
- 5
Top each filled sheet with another rice paper sheet and press gently to seal. If the edges feel dry, lightly dampen them with a little water and press again until sealed.
- 6
Cut each filled rice paper round into halves or quarters, depending on your preferred serving size.
- 7
Cook the prawn toast: heat the neutral cooking oil in a large non-stick frying pan over medium heat. Add the pieces in batches, without overcrowding the pan.
- 8
