Prawn Toasts from Goa

This tasty recipe for prawn toasts from Goa was submitted by Paul, who leads on the older people service area in Birmingham City Council's Public Health team. It is from Anjum's New Indian by Anjum Anand and is a personal favourite of his!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the eggs with 2tbs milk and a pinch of salt

Step 2

Toast the slices of bread in a toaster until crisp. Cut diagonally into quarters.

Step 3

Heat 2 tablespoons of the oil in a small non-stick saucepan and fry the onion until pale golden. Add the ginger, garlic, chillies and salt and stir-fry for 30 seconds. Add a splash of water and cook until dry. Add the spices and tomato and cook for 5 minutes until all the liquid from the tomato has evaporated. Remove from the heat and allow the mixture to cool completely.

Step 4

Put the prawns in a food processor and pulse until they form a coarse puree. Put the prawns into a mixing bowl along with the cooled spice mixture and chopped corriander, stir well to combine everything.

Step 5

Take heaped teaspoons of the filing and press firmly onto the pieces of toast.

Step 6

Heat 1 ½ tablespoons of the oil in a large, non-stick frying pan to a moderate heat. Dip half of the toasts, topping side down, in the egg so that it coats only the topping and not the whole toast. Place the toasts, egg-side down, in the oil. Fry for 5 minutes until the egg has set and the prawn mixture is cooked through. You will be able to see at the side that the prawns have turned pink.

Step 7

At this stage you can remove the toasts and serve or turn them over and fry the undersides too. This does enhance the taste, but the toasts will be that bit heavier (you will also need more oil).

Step 8

Repeat with the remaining oil and toasts.