COOKBOOK: The New Seafood Cookbook - Family Circle

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I really liked these prawn toasts and specially dipped in the mayo with wasabi. My girls were disappointed that there was no rice in these sushi wraps but they did enjoy them!

They made a great starter & looked great on a platter!

Not the easiest to make but I have alway found finger food time consuming to prepare.


1/2 cup japanese mayonnaise

1 teaspoon wasabi paste

2 teaspoons soy sauce


1 loaf unsliced white bread

25 medium cooked & peeled prawns, tail intact

3 sheets of nori (dried seaweed / sushi wraps)

3 eggs

1 cu sesame seeds

oil, deep frying

Mix the mayonnaise, soy sauce and wasabi paste in a bowl and refrigerate covered until ready to be served.

Remove the crust from the bread. Cut the bread into 3cm cubes.

With a sharp knife, make an incision in the top of each bread cube not all the way through.

Cut 25 strip of nori. Wrap a strip around the outside of each cube and secure with a toothpick. Lightly beat the eggs in a small bowl and put the sesame seed in a small bowl. Dip the bread cubes in the egg, drain off any excess and then roll in the sesame seeds until well coated. (Leave the tail end of the prawn undated if possible)

Fill a wok or a deep saucepan with one third full of oil (enough to cover the prawn toasted when dipped in) . Heat to 180c. Deep fry batches of prawn toasts for 1-2 minutes , or until the bread is golden. Drain on paper towels and season with salt. Remove toothpicks and serve with wasabi mayonnaise.


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