← Nouns Cooking · Korean

Ingredients

• 6 slices white sandwich bread, crusts removed
• 350 g raw prawns, peeled and deveined
• 2 tbsp cornflour or potato starch
• 1 egg white
• ½ tsp Salt
• White pepper
• 750 ml oil, for frying
• 1 tbsp Oyster sauce
• 1 tbsp Ketchup
• 1 tbsp Rice vinegar
• 1 clove Garlic, minced
• 1 tsp Sugar

Method

1. Cut each slice of bread into 4 squares and leave them out for 20 min to dry a little (dry bread soaks up less oil).
2. Chop half the prawns to a fine paste and the rest into small chunks. Mix with the egg white, cornflour, salt and pepper, stirring in one direction until the mixture is sticky and springy.
3. Spread about 1 tbsp of prawn mixture on a bread square and press a second square on top. Press the edges so the filling is even.
4. Heat 3 cm of oil to 150°C (300°F): lower than usual, so the filling cooks before the bread burns. Fry a few at a time for 4–5 min, turning, until deep golden and the filling is cooked.
5. Drain on a rack. Mix the dipping sauce and serve the toasts hot.

Tips

• Keep the prawns and bowl cold while mixing so the filling stays bouncy.
• Contains shellfish, wheat and egg.

Sources

Written in our own words after cross-checking these recipes:

Honest Food Talks chopsticks and flour