Prawn Toasts

4 slices of white bread (medium cut is best), crusts removed, or 16 slices cut from a small, thin baguette
5 tbsp vegetable oil
1 small onion, peeled and finely chopped
2 tsp chopped fresh ginger
3 large cloves of garlic, peeled and finely chopped
1-3 thin green chillies, chopped
Salt, to taste
¾ tsp ground cumin
¾ tsp ground coriander
1 large tomato, chopped
300g small raw prawns, peeled and cleaned
2 tbsp chopped fresh coriander
4 tbsp fresh breadcrumbs
2 large eggs, whisked with 2 tbsp milk
A pinch of salt

METHOD:

Toast the slices of bread in a toaster until crisp. Cut diagonally into quarters.
Heat 2 tablespoons of the oil in a small non-stick saucepan and fry the onion until pale golden. Add the ginger, garlic,

chillies and salt and stir-fry for 30 seconds. Add a splash of water and cook until dry. Add the spices and tomato and cook

for 4 minutes.
Add the prawns and stir-fry until just cooked, about 2-3 minutes. There should be no extra water in the pan; if there is, dry

off over a high heat. Taste and adjust the seasoning, if necessary. Stir in the chopped coriander and breadcrumbs.
Take heaped teaspoons of the filling and press firmly onto the pieces of toast.
Heat about 1½ tablespoons of the oil in a large non-stick frying pan to a moderate heat. Dip half the toasts, topping side

down, in the egg so that it coats only the topping and not the whole toast. Place the toasts, egg-side down, in the oil. Fry

for 2-3 minutes or until the egg has set. At this stage you can remove the toasts and serve or turn them over and fry the

undersides too. This does enhance the taste, but the toasts will be that bit heavier (you will also need more oil). Repeat

with the remaining oil and toasts.
Serve on their own or with some red chilli and coconut chutney.