CookEat Recipe
Prawn and Bean Sprout Toast Bites
Cooked prawns and thoroughly cooked bean sprouts are combined with finely grated carrot, diced radish, mint and feta on crisp toasts. Lemongrass flavours the sprout cooking water and is removed before serving.
Method
Steps
Step 1
Trim root ends and dry outer layers from 20 g fresh lemongrass, bruise the stalks and tie in a muslin bag. Simmer in the measured 1000 ml water in a saucepan for 15 minutes. Remove and discard the bag; do not eat the fibrous stalks.
Step 2
Rinse bean sprouts and add to the boiling infusion. Boil for 4–5 minutes until thoroughly cooked and steaming throughout. Drain well, discard all cooking liquid and spread the sprouts on a clean tray while preparing the remaining ingredients.
Step 3
Use raw peeled, deveined prawns, thawed in the refrigerator if frozen. Pat dry and cook in a wide pan with 1 tablespoon olive oil over medium heat for about 3–5 minutes, turning, until a clean digital thermometer reads 74°C in the thickest parts. Chop small; clean hands and utensils after handling raw prawns.
Step 4
Heat the oven to 200°C. Cut toast into small squares, brush with the remaining tablespoon oil and bake for 5–8 minutes until crisp. Wash and finely grate carrot, finely dice radish and chop mint. Crumble feta and fold with sprouts, prawns and vegetables. Spoon onto toast and serve ten small portions immediately.
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Cooked 3 times