rice paper prawn toast

Instructions

1. 1

   Prepare the aromatics: finely slice the spring onions, mince the garlic, and finely grate the fresh ginger.

2. 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. 3

   Add the aromatics: transfer the prawn paste to a bowl and fold in the spring onions, garlic, and ginger until evenly combined.

4. 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. 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. 6

   Cut each filled rice paper round into halves or quarters, depending on your preferred serving size.

7. 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. 8

   Fry for 2–3 minutes on each side, pressing lightly with a spatula, until the rice paper is crisp and golden and the prawn filling is fully cooked through.

9. 9

   Drain briefly on a wire rack or paper towel. Repeat with the remaining pieces, adding a little more oil only if needed.

10. 10

    Serve hot while crisp.