Step 1: You will need:
- 6 slices of white bread, crusts removed and cut into squares
- 350 g shrimp, shelled and deveined
- quarter of a napa cabbage, shredded
- 2 scallions or green onions, sliced
- 2 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp rice wine, or sherry
- 1 egg, beaten
- 2 tbsp coriander, chopped
- 2 tsp corn starch
- 700 ml vegetable oil, or as much as needed to deep-fry
- salt and pepper
- 1 saucepan
- 1 food processor
- 1 spoon
- 2 bowls
- 2 trays, 1 lined with kitchen towel
- 1 slotted spoon
Step 2: Preheat the oil
Place a pan on a medium-high heat. Add the oil and allow to get hot enough for frying the bread.
Step 3: Prepare the prawn mix
Take a large bowl and add the shrimps, cabbage, onion, ginger, sesame oil, rice wine, coriander, egg and lastly the corn starch. Season with salt and pepper and mix together to combine.
Step 4: Purée
Add a few spoonfuls of the mix into the blender. Pulse a few times, then blend for a few seconds into a rough paste. Continue to blend until all the mix is used.
Step 5: Spread the paste
Put a generous dollop of the paste onto each piece of bread and spread it evenly using the back of your spoon. When you finish, place them onto a tray.
Step 6: Fry
Once your oil is ready to fry, place a few of the shrimp breads, paste side down into the oil. Fry for roughly 1 minute each side. Turn them over, when you see the edges turn a golden brown. Remove them and place them onto a tray lined with kitchen roll to drain.
Step 7: Serve
Serve immediately, with a slice of lime as an optional extra. This tasty canapé goes well with Asian soups.