Prawn toast
Makes 32
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8 slices day old bread
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400grams prawns
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1/2 medium onion chopped
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1 teaspoon ginger finely chopped
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1/2 tsp salt
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white pepper
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1 egg lightly beaten
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1 tbs cornflour
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A few drops of sesame oil
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sherry
Trim bread of crust. Cut each slice into 4 squares making 32 in all. Peel prawns, de vein and chop roughly. Add onion to prawn mix and mince until fine. Add ginger, cornflour, egg and salt, white pepper, sherry nad sesame oil. Mix well throwing mixture against side of bowl to obtain firmer texture.
Place prawn mixture on centre of bread square using wet fingers to flatten. Repeat for remaining bread squares.
Half fill wok with oil. Test heat by throwing in a piece of bread into the oil-it should sizzle. Carefully slide prawn covered bread into oil, a few at a time, prawn side down. Deep fry until golden, about 2 minutes, then turn and fry the other side for 1 minute. Drain on paper towel and serve hot.
Originally from Sylvia Tan's Singapore Heritage Food cookbook