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This takeaway favourite is quick and simple to make at home and makes a delicious canape or can be served as part of a larger sharing buffet. For a healthier version you could bake them instead.
Line a plate with paper towels.
Add garlic, ginger, red chilli and 2 Tbsp water into the Mill Jar.
Attach the blade assembly and screw onto the jar.
Ensure it is securely closed.
Attach the Mill to the power unit and ensure it is locked into place.
Pulse until finely chopped.
Transfer the contents of the Mill Jar into a medium saucepan.
Add rice vinegar, caster sugar, water, soy sauce, fish sauce, cornflour and cayenne pepper (if using) into the saucepan.
Simmer over a medium heat stirring occasionally until the sauce has thickened.
Transfer the sauce into a clean jar.
Alternatively, let cool and transfer into a plastic container and seal.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the food processor bowl.
Add prawns, ginger, garlic, spring onion, egg white, soy sauce, white pepper and salt into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Mix on medium speed for 20 seconds until pureed.
Spread 1 Tbsp of the prawn mixture onto each bread slice.
Cut each slice of bread into 4 triangles.
Place sesame seeds into a small, shallow bowl.
Dip each triangle of bread, filling-side down, in the sesame seeds.
Press until coated.
Transfer the triangles to a plate and set aside.
To Fry:
Add oil into a large saucepan or a wok.
Heat over a high heat until hot.
Transfer two triangles into the hot oil.
Fry until golden brown on both sides, turning halfway through.
Carefully transfer to a plate lined with paper towels.
Repeat the same with the remaining triangles.
To Make in the Oven:
Pre-heat the oven to 200°C.
Brush the bread side lightly with oil.
Place the bread triangles on a non-stick baking tray.
Bake at 200°C for 10 minutes until golden brown, turning halfway through cooking.
Serve
Serve immediately with the sweet chilli sauce.
This takeaway favourite is quick and simple to make at home and makes a delicious canape or can be served as part of a larger sharing buffet. For a healthier version you could bake them instead.
Line a plate with paper towels.
Add garlic, ginger, red chilli and 2 Tbsp water into the Mill Jar.
Attach the blade assembly and screw onto the jar.
Ensure it is securely closed.
Attach the Mill to the power unit and ensure it is locked into place.
Pulse until finely chopped.
Transfer the contents of the Mill Jar into a medium saucepan.
Add rice vinegar, caster sugar, water, soy sauce, fish sauce, cornflour and cayenne pepper (if using) into the saucepan.
Simmer over a medium heat stirring occasionally until the sauce has thickened.
Transfer the sauce into a clean jar.
Alternatively, let cool and transfer into a plastic container and seal.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the food processor bowl.
Add prawns, ginger, garlic, spring onion, egg white, soy sauce, white pepper and salt into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Mix on medium speed for 20 seconds until pureed.
Spread 1 Tbsp of the prawn mixture onto each bread slice.
Cut each slice of bread into 4 triangles.
Place sesame seeds into a small, shallow bowl.
Dip each triangle of bread, filling-side down, in the sesame seeds.
Press until coated.
Transfer the triangles to a plate and set aside.
To Fry:
Add oil into a large saucepan or a wok.
Heat over a high heat until hot.
Transfer two triangles into the hot oil.
Fry until golden brown on both sides, turning halfway through.
Carefully transfer to a plate lined with paper towels.
Repeat the same with the remaining triangles.
To Make in the Oven:
Pre-heat the oven to 200°C.
Brush the bread side lightly with oil.
Place the bread triangles on a non-stick baking tray.
Bake at 200°C for 10 minutes until golden brown, turning halfway through cooking.
Serve
Serve immediately with the sweet chilli sauce.