- 16 uncooked large prawns (shrimp) (750g)
- 2 eggs, beaten lightly
- 1/4 cup (35g) cornflour (cornstarch)
- 8 thick slices white bread
- 1 green onion (scallion), chopped finely
- vegetable oil, for deep-frying
- 1/4 cup (60ml) sweet chilli sauce
- 1/4 cup (60ml) chicken stock
- 2 teaspoon soy sauce
- 1Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
- 2Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
- 3Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
- 4For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
- 5Serve prawn toasts with dipping sauce.
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