Fireflame Chilli Prawn Toast

Name: Fireflame Chilli Prawn Toast
Yield: 12
Ingredients: 170g raw prawns; 1 clove garlic, finely grated; 1 small thumb ginger, finely grated; 1 egg white; 1 tbsp Fireflame Chilli Jam; 1 tsp soy sauce; 2 spring onions, very finely chopped; 6 slices thick white bread; 100g sesame seeds; Sunflower oil, for frying

We've developed a selection of jam recipe ideas for you that are perfect for the festive season. Starting off with our Fireflame Chilli Prawn Toast. Here we've used our mild Fireflame sweet chilli jam to create prawn toast which are a perfect party finger food. I have to say, having never made these before (and having just had them from our local Chinese takeaway) I was very pleasantly surprised about how easy they are to make, and seriously delicious too!

Fireflame Chilli Prawn Toast

Helen Upshall

Rated 5.0 stars by 1 users

Servings

12 toasts

You won't ever want to get prawn toast from the Chinese takeaway again!

Ingredients

170g raw prawns
1 clove garlic, finely grated
1 small thumb ginger, finely grated
1 egg white
1 tbsp Fireflame Chilli Jam
1 tsp soy sauce
2 spring onions, very finely chopped
6 slices thick white bread
100g sesame seeds
Sunflower oil, for frying

Directions

Place the prawns, garlic, ginger, egg white, chilli jam, soy sauce and spring onions in a food processor. Season with a little salt and pepper and blitz to form a thick, wet paste.
Spoon the mixture into an airtight container and place in the fridge for 1 hour. The paste can also be made the day before and stored in the fridge overnight.
When the prawn paste has thickened, remove from the fridge for 5 minutes at room temperature whilst you prepare the bread.
Cut off and discard the crusts. Spread the prepared prawn paste over the slices of bread before cutting each slice into two triangles. Sprinkle each triangle with sesame seeds and set aside whilst you prepare the oil
In a large frying pan heat approximately 1cm oil over a medium to hight heat. Once the oil is hot, carefully lower the bread triangles into the oil using a fish slice or spatula and allow to fry for 2 minutes before gently turning and frying on the other side for 2 minutes until beautifully golden. If the oil becomes too hot, turn down the heat.
Cook the triangles in batches, adding a little more oil if required. Using a slotted spoon or spatula, carefully remove the toasts from the oil and place on kitchen paper to drain off any excess oil.
Serve the hot toasts alongside a generous dish of chilli jam for dipping and a sprinkling of fresh spring onions if desired.