S E S A M E  M O R E C A M B E  B A Y

S H R I M P  T O A S T S

Preparation time: 10-15 minutes

Cooking time: 5-6 minutes

Serves: 4-5

Season: Morecambe Bay shrimps are in season from August Bank holiday until Christmas

1 medium egg

225 g Morecambe Bay shrimps (both raw or

cooked shrimps are suitable)

1 rounded tsp cornflour

1 tsp Mirin, plus 1 tblsp for the dipping sauce (a

dry sherry will work as well)

Sea salt

Freshly ground black pepper

8-10 slices of a Parisienne (also known as 'French

stick') from Flour Power

1 tblsp sesame seeds

2 small garlic cloves

2 tblsp soy sauce

1 tblsp sesame oil

3 tsp rice wine vinegar

1 spring onion

Pinch of chilli flakes

Sunflower oil for frying

Begin by separating the egg and peeling the shrimps if necessary.  Place the egg white only (save the egg yolk for another use), shrimps, cornflour, 1 tsp of mirin and seasoning of salt and pepper into a food processor and blend until smooth.  Spread the shrimp paste over the bread slices and sprinkle sesame seeds over the top.  Press the seeds into the paste to secure.

Make the dipping sauce before you fry the toasts.  Peel and mince the garlic and transfer to a small bowl.  It is okay if you don't mince the garlic too finely.  I quite like having a few little chunks of milky white garlic floating around in the sauce.  The occasional garlicky bite gives a pleasing kick to the sauce.  Pour in the soy sauce, 1 tblsp of mirin, along with the sesame oil and rice wine vinegar.  Peel off the outer layer of the spring onion and chop into fine slices on the angle using both the white and green parts.  Add the spring onion to the soy sauce mixture, along with the chilli flakes and stir well to combine.

Heat some sunflower oil in a large frying pan.  You want about 1 cm of oil to cover the bottom of the frying pan.  Heat the oil to 170°C / 325°F:  use a thermometer to test the heat if you have one.  Otherwise, gently lower in a small piece of bread to test the temperature.  If the oil bubbles up rapidly around the piece of bread rather than soaking into the bread, the oil is ready to cook.  Gently lower in the toasts, prawn-side down, and cook until the edges of the bread turns golden brown.  Flip and continue to fry until golden all over. Remove from the oil and drain slightly on a plate lined with kitchen paper.  Keep warm while you fry the remaining toasts.  Transfer to a platter and serve with the dipping sauce on the side.