Sesame Seed Prawn Toast
I've done The Macros for the paste only, you decide which bread you'd like to use.
I've also not included the macros for the oil, as this is hard to calculate, but the carbs will be zero :-)
For the whole recipe:
330 Calories / 1.7g Carbs / 40.7g Protein / 20.5g Fat
Per portion (4 portions. This makes 12 triangles, 3 triangles per portion)
82 Calories / 0.4g Carbs / 10.2g Protein / 5.1g Fat
200g Raw Prawns (without the shell)
5g Fresh Ginger
2 Garlic Cloves
1 Egg White
2 Spring Onions, roughly chopped (approx 20g)
1 tsp Liquid Aminos (this is a soy sauce replacement)
1/4 tsp Salt
30g Sesame Seeds
Oil for frying - This can be shallow fried, but deep pan is best. Use Cooking Coconut Oil or Lard for this high-temp frying.
3 slices of low carb / keto bread of choice (we use the low carb bread)
Add all the ingredients, apart from the bread and sesame seeds, to a food processor and blitz to form a smooth paste.
Spread the prawn paste evenly across one side of each slice of the bread.
Slice the bread into triangles. We get 4 triangles per slice.
Pop the sesame seeds into a bowl. Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. At this stage I pull out my mini deep fat fryer :-)
The correct temperature can be tested by placing a little bit of bread into the oil and if it floats and starts to sizzle then the oil is ready.
Put the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through
Place all your fried toast on a plate lined with kitchen roll or a clean tea-towel to soak up any excess fat.
Repeat until all of the prawn toast is cooked.
If you're not eating immediately, but would like to prep in advance, you have 2 options: either just prep the paste in advance and keep the paste in a sealed container in the fridge, construct your bread and then fry fresh, OR complete all the recipe instructions to the end, including frying and then reheat in the oven when needed.