Gastroback 41000 Design Mixer Advanced - Manual (Page 30)

Prawn toast
6 slices white bread, crusts removed
250g green prawns, shelled and deveined
1 tablespoon soy sauce
2 teaspoons cornflour
2 teaspoons snipped chives
1 teaspoon finely chopped fresh ginger
1 egg, lightly beaten
1 cup sesame seeds
oil for cooking
Cut each slice of bread into four, finger lengths. Set aside. Place prawns, soy sauce,
cornflour, chives and ginger in blender jug. Use speed 2/chop. Blend until smooth.
Spread mixture on one side of each piece of bread. Brush with egg and sprinkle with
sesame seeds. Heat oil in a frypan and cook bread pieces a few at a time until golden.
Remove from oil with a slotted spoon, drain on absorbent kitchen paper. Serve imme-
diately with a soy sauce dipping sauce.
Soups
Wonton soup
125g lean pork meat, trimmed and roughly chopped
125g green prawns, shelled and deveined
2cm piece ginger, peeled and sliced
1 tablespoon soy sauce
1/2 teaspoon salt
1 clove garlic
1/4 teaspoon sesame oil
16 wonton wrappers
1 x 60g egg, lightly beaten
1 litre chicken stock
2 shallots, finely chopped
Place pork, prawns, ginger, soy sauce, salt, garlic and sesame oil in blender jug and
pulse to a smooth paste. Place a teaspoon of mixture slightly below centre of wonton
wrapper and brush edges of the wrapper with egg. Fold wrapper in half to make a triangle
and press edges to seal, excluding any air. Moisten the two edges of the triangle with
egg, bring together and pinch to seal. Drop wontons into boiling salted water and cook
for 10 minutes. Meanwhile, bring chicken stock to the boil in a saucepan, reduce heat
and simmer 2-3 minutes. Lift out wontons from boiling water and place four wontons
each in four individual bowls, spoon over chicken stock. Garnish with chopped shallots.
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