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Name: Spiced Prawns on Toast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Fish sauce; (or 1/2 tsp; 30 md Sized prawns; 1 Egg; 1 tb Coriander; 6 sl White bread; 1 Pinches white pepper; 3 tb Carrots; Vegetable oil for deep fat; Vinegar; (for the sauce); 1 Pinches sugar; (for the; 3 tb Spring onions; Finely chopped carrots and; ; sauce; 1/2 ts Caster sugar

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INGREDIENTS

1 tb Fish sauce; (or 1/2 tsp
30 md Sized prawns
1 Egg
1 tb Coriander
6 sl White bread
1 Pinches white pepper
3 tb Carrots
Vegetable oil for deep fat
Vinegar; (for the sauce)
1 Pinches sugar; (for the
3 tb Spring onions
Finely chopped carrots and
; sauce
1/2 ts Caster sugar

Servings

INSTRUCTIONS

Mix together the prawns, fish sauce, egg, spring onions, coriander, carrots, sugar and white pepper. Spread evenly over the bread and cut each slice into four triangles or four squares. Heat the oil for the deep fat frying pan and then slide the bread into the oil, making sure that the prawns are facing downwards. Cook until golden brown, then turn over and cook the otherside for half the time. Take them out and drain them on kitchen paper. Arrange them on the plate with a few lettuce leaves and orchid flowers or shredded carrots on the side. Sauce: Make up a mixture of finely cut carrots and cucumber (deseeded) in vinegar with a little pinch of sugar just to enhance the flavour.

NOTES

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Spiced Prawns on Toast

1 tb Fish sauce; (or 1/2 tsp
30 md Sized prawns
1 Egg
1 tb Coriander
6 sl White bread
1 Pinches white pepper
3 tb Carrots
 Vegetable oil for deep fat
 Vinegar; (for the sauce)
1 Pinches sugar; (for the
3 tb Spring onions
 Finely chopped carrots and
 ; sauce
1/2 ts Caster sugar

Mix together the prawns, fish sauce, egg, spring onions, coriander,  carrots, sugar and white pepper. Spread evenly over the bread and cut each  slice into four triangles or four squares. Heat the oil for the deep fat  frying pan and then slide the bread into the oil, making sure that the  prawns are facing downwards. Cook until golden brown, then turn over and  cook the otherside for half the time.    Take them out and drain them on kitchen paper. Arrange them on the plate  with a few lettuce leaves and orchid flowers or shredded carrots on the  side.    Sauce: Make up a mixture of finely cut carrots and cucumber (deseeded) in  vinegar with a little pinch of sugar just to enhance the flavour.

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 1 servings

Calories: 653
Calories from Fat: 156 (24%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 3.7g
Cholesterol 211.5mg		65 %
Sodium 1244.6mg		43 %
Potassium 837.6mg		22 %
Total Carbohydrate 111.6g		33 %
	Dietary Fiber 21.2g	85 %
	Sugars, other 90.4g
Protein 24.3g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 653

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