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Deep-fried prawn canapés
Serves 4
175g prawns, cooked and peeled
1 egg
1 small onion
2 cloves garlic
20g fresh ginger
1 tbsp Vietnamese fish sauce
(or Thai nam pla)
1 tsp corn flour
1 stick French bread
1 tbsp sesame seeds
Pepper
1 lettuce heart
Oil for frying
Sauce
2 tbsp fish sauce
2 tbsp lemon juice
1 small chilli pepper
1 tbsp chopped mint
1 tbsp chopped coriander
Preparation: 15min.
Cooking: 5 to 6min. per batch
Peel the garlic cloves and the onion. Place them in a
food processor along with the prawns and process until
you have obtained a smooth paste. Transfer the mixture
to a bowl and add the egg, fish sauce and the corn flour
and mix together.
Peel and grate the ginger. Add to the mixture. Cut the
French bread into slices 1.5cm thick.
Heat the Deep Fryer to 170°C. Spread a teaspoonful
of paste onto each slice of bread and sprinkle with
sesame seeds. Fry the canapés in small batches for 2
to 3 minutes on each side, drain on kitchen paper and
arrange on a serving dish. Keep warm while frying the
remaining batch(es).
Prepare the sauce: pour the fish sauce into a bowl and
add two tablespoons of water, lemon juice, chopped
chilli pepper and the herbs. Divide this sauce between 4
small bowls. Put the lettuce on a plate. Eat the canapés
rolled in lettuce leaves and dipped in the sauce.
Starters
17
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