Mixed salad with herbs and shrimp toast recipe
Ingredients
For the toasts
500ml groundnut oil
4 slices white sandwich bread, crusts removed (ideally 2 days old)
For the shrimp paste
10 large raw prawns, cleaned, shelled and de-veined
1 large spring onion, diced
1tsp white wine vinegar
1 egg white
2tsp cornflour
10 sliced water chestnuts (canned), drained
¼tsp white ground pepper
½tsp salt
For the garnish
25g sesame seeds
For the mixed salad
20g mint
20g flat leaf parsley
10g coriander
100g rocket
Flatten the slices of bread with your palm and toast until lightly brown. Cut each piece into 4 equal triangles. Blend the the shrimp paste ingredients together in a food processor until a thick paste consistency is formed. Spread the paste evenly onto the toasts and sprinkle the sesame seeds on top. Heat the groundnut oil to 170°C in a wok and add the toasts to the oil with the shrimp side down in the oil. Remember not to overcrowd the wok. Cook for roughly 30-45 seconds on both sides and remove with a slotted spoon onto kitchen paper. Combine the salad ingredients together and serve with the toasts on top.
