Seafood Prawn Toast (Mixed Seafood Menbosha)
An ensemble of my most beloved seafood selection in a deep-fried sandwich. I have gone super extra with this twist on a classic prawn toast, transforming the ultimate takeaway treat to a canapé-worthy flavour bomb.
Servings 16 portions
Calories 111kcal
Ingredients
- 1 tin crab meat chunks
- 150 g prawns
- 3 big scallops
- 1 green chilli
- ⅛ tsp ground coriander
- 1 pinch white pepper
- 4 stalks chives chopped
- 2 tsp soy sauce light
- 1 tsp sugar
- ¼ tsp salt
- 1 egg white
- ½ tsp corn flour
- 8 sliced white bread crustless, quartered
- 200 mL frying oil
Instructions
- Remove the crab meat chunks from tin into a sieve to drain.
- Using the side of your knife with your palm on top, smash the prawn meat. This will make it easier to chop. Then chop away.
- Cut the scallops into small pieces, then add to chopped prawns. Then the drained crab meat.
- Season the seafood mix with the rest of the seasoning, then mix well.
- Put into the fridge. I find that keeping the mix cold firms them up slightly and makes it much easier to shape.
- Meanwhile, cut the crust off the slices of bread then cut the bread into quarters.
- Remove the mix from the fridge, then form the mix into a small ping pong sized balls. Place each ball in between the mini bread slices.
- Fry at 160 degrees for about 5 minutes until golden brown.