Fakeaway Prawn Toast

-


Treat your little one to a weaning-friendly version of a takeaway classic with this prawn toast! Perfect for babies 9 months and up and adults!! It's packed with flavor, made with simple, wholesome ingredients, and easy for little hands to hold and enjoy. A fun, nutritious twist on a family favorite!

To serve to my baby, I cut the crusts off and sliced into finger width strips. 

This recipe requires a food processor/ chopper


Ingredients 

1 packet of raw prawns (mine was 150g)
1 tsp garlic + ginger paste 
1 egg white
2 tsp low salt soy sauce 
2-3 slices of bread 
50g sesame seeds
Vegetable or sunflower oil for frying

How to do

Pop the prawns, garlic + ginger, egg white and soy sauce in a food processor and blitz until paste like.

Spread this prawn paste on top of bread in an even layer. Coat with sesame seeds, you can do this by pouring on top and rubbing in or dipping the bread into a plate of sesame seeds prawn side down.  

Heat a frying pan with some oil, enough to shallow fry,  on a medium heat. 

Cook for roughly 2 mins 30 each side, until the underside is lovely and crisp and the prawns are cooked through! 

And served! These go lush with sweet chilli for adults! 


Comments

Post a Comment

Popular posts from this blog

Baby Scones

-
Image
These baby safe scones are a total hit in my house!  With no added sugar, I let the dried fruit do the talking.  This is technically a soda bread recipe, just with some added fruit and oats! Feel free to pop this in a loaf tin, just ammend the cooking time to 40+ minutes!  Since this is a soda bread, do not knead or knock it back too much. This will create a very dense bread. We want to keep as much air in as possible so gentle hands are a must for this!  Ingredients 300ml of whole milk A good squirt of lemon juice (around 10-15ml) 400g self raising flour 2 handfuls of oats 2-3 handfuls of dried fruit mix How to do Edit to add - rehydrate the dried fruit in some warm water. Drain and dice up before adding to the mix!  Combine the milk and lemon juice. We want this to curdle, leave on the size for 5 or so minutes until it's a nice lumpy mess!  Preheat your oven to 180⁰c Combine all the ingredients in a bowl and lightly mix until combined. Don't b...
Read more

Saving Money on Food Shops - Kitchen Staples

-
On this post, I will be covering what I always ensure I have in my kitchen cupboards and fridge. For example, I often bulk buy dried lentils, chickpeas and split peas from Grape Tree. You can use other stores local to you or even supermarkets do great selections now! Always check the world food isles for these items too.  These are ingredients I use all the time and really help me whip something out of nothing! Or bulk out meals.  A family member recently made a joke of "Shannon cooked it, of course it has lentils in it!" This made me giggle more than it should have!  Now, I'm not saying go out and buy all of this immediately. That would be absurd. It took me a little while to build this up. Make notes of what you use often and then build from that!  This is what I find myself regularly grabbing for: General dry store ~ Chopped tomatoes - I always ensure I have 2 tins in my cupboard. Especially for when poop hits the fan and I have £5 to my name so I can focus on oth...
Read more

Apricot and Chickpea Tagine

-
Image
I've had this in the slowcooker for most of the day, let me tell you it was worth the wait!  This dish as a base is completely vegan. However, I opted to add some shredded chicken I had in the fridge!  This comfortably fed 3 adults with a side of wild rice. As always, my recipes are more guidelines. I kinda go with the flow, you'll know when it's done as it thickens and all the flavours have had chance to mingle!  Ingredients  250g chickpeas - this can be a tin of chickpeas. Alternatively boil 125g of dried chickpeas for around 20 mins and then simmer until cooked (roughly 45 mins) 1 onion  3-4 garlic cloves Pinch of chilli flakes 1 tsp tumeric 1 tsp ground ginger Handful of chopped dried apricots  1 can of chopped tomatoes  Handful of fresh coriander  250ml veg stock - I opted for kallo low salt  How to do I started by thinly slicing the onion. I popped some oil in my slow cooker and minced the garlic. I then added the onion, gar...
Read more