Recipe Ingredient
- 10 slices bread
- 2 egg whites
- 100g breadcrumbs
- Oil for deep-frying
- Flour mixture (combined)
- 80g self-raising flour
- Pinch of salt
- A dash of pepper
- 1/4 tsp paprika
- Filling
- 200g squid paste
- 100g prawn paste
- Seasoning
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp sugar
- 1 tsp corn flour
- For the chilli sauce (combined)
- 3 tbsp chilli sauce
- 2 tbsp tomato sauce
- Sugar to taste
- Juice of 1 calamansi lime
Instructions
- Combine squid and prawn paste and seasoning ingredients together in a large mixing bowl. Throw meat against the sides of the bowl continuously for about a minute. Divide mixture into 5 portions.
- Spread each portion on to a slice of bread. Use the back of a spoon to spread out the paste evenly on the bread. Place another slice of bread on top. Press down lightly.
- Steam the prepared slices of bread in batches over rapidly boiling water for 3-4 minutes. Remove and cool completely.
- Trim the bread slices and cut into triangles. Coat the pieces with combined flour mixture. Dip each piece in beaten egg whites and then coat with breadcrumbs. Place on a tray and refrigerate for 30-40 minutes.
- Heat oil for deep-frying in an electric fryer or deep saucepan to 170°C. Fry the bread slices in batches for 2-3 minutes or until crisp and golden. Remove and drain on kitchen paper. Serve immediately with chilli sauce.
