Prawn and spinach toasts
Two thirds of the fibre in this dish comes from the bread. Made for sharing, these prawn and spinach toasts taste as good as they look!
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Servings
4 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 244 | 8.9 | 1.5 | 1.46 | 23.8 | 4.3 | 3.7 |
Method
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Step 1
Preheat the oven to the lowest setting.
Step 2
Drain the prawns on kitchen paper. Place the spinach in a bowl, cover with clingfilm and microwave on high for 1 minute or until just wilted. Squeeze out excess liquid and place in a food processor with the prawns. Season with salt and pepper. Pulse to a coarse paste.
Step 3
Brush the bread with sesame oil on both sides. Spread the prawn mixture over the bread slices and sprinkle over the sesame seeds, pressing down gently to prevent them falling off. Cut each slice into four triangles.
Step 4
In a small bowl, mix together the radishes, vinegar and sugar and set aside.
Step 5
Heat the cooking oil in a large frying pan and gently fry the prawn toasts in batches, bread side down first for 1-2 minutes each side until golden, drain on kitchen paper and keep warm in a low oven as you cook the remaining batches.
Step 6
Serve with the pickled radishes, shredded spring onions and soy sauce for dipping.