Peel and devein 350g raw prawns. Separate 2 eggs into small bowls and lightly beat the egg yolks in a food processor, place the prawn meat, egg whites, 1 clove garlic, 75g drained, finely chopped canned water chestnuts, 1 tablespoon chopped fresh coriander leaves, 2 teaspoons fresh ginger, and ¼ teaspoon each white pepper and salt. Process for 20-30 seconds, or until the mixture is smooth. Trim the crusts from 6 slices of white bread, cut in half diagonally then cut the halves in half again to form small triangles. Brush the top of each bread triangle with egg yolk, spread the prawn mixture evenly over the triangles and sprinkle each with white sesame seeds (you will need about 1 tablespoon). Half fill a deep pan with oil and heat until moderately hot. Fry the triangles in small batches, with the prawn mixture face-down, for 10-15 seconds, or until golden and crisp. Drain on paper towels. Serve hot.
Nutrition per piece:
Protein 5g
Fat 5g
Carbohydrate 4g
Dietary Fibre 0g
Cholesterol 30mg
240 kj (55 cal)
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