Dry out your ginger peelings and use them to make a refreshing tea.
7 Ways
By Jamie Oliver
20 mins
Not Too Tricky
serves 2
About the recipe
I like to have fun with restaurant favourites, finding ways to recreate the dishes at home. So this is basically a mash-up between the much-loved toasted sarnie and beautiful Chinese-style prawn toasts. I use white bread for this one, because it’s soft and spongy, which suits the recipe. Give it a go!
Recipe From
Ingredients
2 spring onions
160g raw peeled king prawns, from sustainable sources
2cm piece of ginger
½ tablespoon low-salt soy sauce
1 large free-range egg
4 slices of white bread
2 tablespoons sesame seeds
olive oil
1 tablespoon sweet chilli sauce
Top Tip
If you have any fresh herbs to hand, such as coriander or mint, chop a few leaves into the prawn mix.
Method
- On a large board, trim the spring onions, then finely chop with most of the prawns (save four for later). Peel and finely grate over the ginger, add the soy and the egg yolk (reserving the white), then chop and mix it all together.
- Divide and spread the filling between two slices of bread, then sandwich the other slices on top.
- Now, you can use a toastie machine or a non-stick frying pan – either way, get it hot. Brush both sides of each sandwich with the egg white, pat on the sesame seeds, then halve the remaining prawns and press into the bread on one side only. Place in your toastie machine for 3 minutes, or put in the pan with 1 teaspoon of olive oil and a weight on top of the sarnie to toast for 2½ minutes on each side, or until golden and cooked through.
- Slice and serve with sweet chilli sauce for dipping, or you could even brush the sauce over your toastie for added joy.
– Serve with a bright and colourful side salad for a balanced meal.
– You could also serve this with a quick cucumber pickle: simply finely slice a cucumber into rounds, massage with sea salt, then add some fresh red chilli slices and a squeeze of lime juice. Leave to pickle while you make your sandwich, then drain before using.
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