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Ingredients
- 350g bag cooked peeled prawns
- Knob ginger, peeled and roughly chopped
- 2 spring onions, trimmed and roughly chopped
- 2 cloves garlic, peeled
- 2 teaspoons dried seaweed – nori works well here
- 2 tsp cornflour
- 1 tsp soy sauce
- 2 tsp fish sauce
- 1 tbsp peanut butter
- 3 tbsp sesame seeds
- 6 slices brown bread (sliced pan)
- Olive oil
- Cucumber dip
- 1 tbsp sugar or honey
- Pinch salt
- 200ml rice wine
- 50ml fish sauce
- 2 chilies, finely sliced
- 1 cucumber, finely diced
Mix the ingredients together. (They will keep fine for a few days in the fridge.)
Set your oven to 220 degrees.
If your prawns are frozen, then defrost them but, either way, drain them to get out any excess liquid.
In a food processor, whizz together all the ingredients for the prawn topping: everything except the bread and sesame seeds. Taste this and make sure you are happy that it is good and tasty.
Spread it evenly on the slices of bread (I left the crusts on but you could trim them after you’ve spread the mixture on), drizzle with olive oil and bake until crisp and hot – for about 20-25 minutes.
Cool down slightly and cut into halves or quarters and serve with the dip.
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