Makes 24 


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)

Makes 32


Ingredients:

500g peeled raw prawns
8 spring onions, chopped
1 stalk lemon grass, chopped
1 clove garlic, crushed
1 egg white
1 tbsp oil
1 tbsp chopped fresh coriander leaves
1 tbsp fish sauce
2 tsp chilli sauce
1 tsp lemon juice
8 slices stale bread, crust removed
oil, for shallow-frying


Method:

1. Add the prawns, spring onion, lemon grass, garlic, egg white, oil, coriander, sauces and lemon juice to a food processor and finely chop.
2. Spread the prawn mixture over the bread and cut each slice into 4 triangles.
3. Heat 1-2cm of oil in a pan, add the bread and cook, prawn-side-down, for 2-3 minutes. Turn over and cook the other side for 1 minute, or until golden and crisp. Drain well on paper towels.

Nutrition per toast:
Protein 4g;
Fat 4g;
Carbohydrate 3g;
Dietary Fibre 0g;
Cholesterol 25mg;
270 kj (65 cal)

Serves 4


Ingredients:

butter, to spread
8 slices day-old bread
1 tablespoon caster sugar
½ teaspoon ground cinnamon
300g mixed fresh berriesmaple syrup, to serve


Method:

• Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.


• Divide the berries among the bread in the jaffle maker. Cover with asecond piece of bread, cinnamon-side-up, and cook for 2 minutes, or until golden. Remove the crusts if desired. Serve with maple syrup.
  

Nutrition per serve:
Protein 5.5g;
Fat 8g;
Carbohydrate 42g;
Dietary Fibre 4g;
Cholesterol 20mg;
1088 kj (260 cal)