Crispy Prawn Toast with Cholula Marie Rose Dip With the biggest football tournament in the world just days away a lot of us will be descending on pubs to enjoy the big matches! @mccormickforchefsuk have challenged me to use their amazing Cholula Hot Sauce to create a recipe that would sit perfectly on a grazing board or sharing platter to enjoy with friends whilst you’re at the boozer! Here’s how to make it below. 300g king prawns peeled, deveined and minced (or blended) 2 garlic cloves finely grated 5g fresh ginger finely grated 1 tbsp light soy sauce 3 spring onions finely sliced 1 egg white 2 tsp of cholula hot sauce Pinch of salt Thick white bread Black and white sesame seeds Thinly sliced spring onion tops Oil for frying 4 tbsp mayonnaise 1 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp cholula hot sauce Freshly ground black pepper Mix the minced prawns with the garlic, ginger, soy, spring onion, egg white, pinch of salt and cholula Cut the bread into whatever shape you like really but I went for these rectangular shapes Spread the prawn mix onto the bread and dip prawn side down into the sesame seeds Heat your frying oil to 170c then carefully drop the prawn toasts into the hot oil, fry for 3-4 minutes until golden and crispy all over To make the marie rose combine the mayo, ketchup, Worcestershire sauce and cholula adding some black pepper to finish it off Serve the prawn toasts with the thinly slice spring onion tops with the dip on the side
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