Deep-Frying | Yum Cha
This dish is perhaps more common in Australia, the USA and UK than in China, though it does appear on yum cha menus in Hong Kong as ‘ha tosi’, ‘ha’ meaning prawn and ‘tosi derived from the English word ‘toast’. It is frighteningly addictive.
Makes 18 pieces
1.2kg green prawns, peeled, deveined and roughly chopped
1 teaspoon grated ginger
1 teaspoon salt flakes
9 slices sliced white bread
½ cup sesame seeds
Vegetable oil, for deep-frying
Chilli sauce, for serving
Put prawns, ginger, and salt into a food processor and process to a coarse mince.
Divide between the slices of bread, spreading it to the edges and gently pressing it on to the bread. Cut crusts from bread and cut each slice in half, giving 2 rectangles. Sprinkle with sesame seeds, gently pressing them on.
Heat oil in a wok or deep-fryer to 180°C.
Deep-fry bread, in batches, paste side down, for a minute or so, until golden, then turn and deep-fry the other side for a further minute or so. Drain on paper towel.
Cut each piece in half on the diagonal and serve with chilli sauce.
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