Recipe Ingredient
- Filling
- 75g prawns, diced
- 75g chicken fillet, diced
- 50g diced water-chestnuts
- 3 dried Chinese mushrooms, diced
- 1 tbsp chopped spring onion
- 2 tbsp oil
- Seasoning:
- ½ tsp salt
- ½ tsp sugar
- 1 tsp oyster sauce
- ¼ tsp chicken stock granules
- ½ tsp light soy sauce
- Dash of pepper
- A little thick soy sauce
- ½ tsp sesame oil
- 1 tsp corn flour
- Thickening (combined):
- 1 tbsp corn flour
- 1½ tbsp water
- 20 slices bread
- 1 cup sesame seeds
- 2 tbsp plain flour mixed with enough water into a paste
- 1 small egg, lightly beaten
Instructions
- Saute mushrooms and chicken in 2 tablespoons of oil. Add prawns, water-chestnuts and mix in seasoning. Stir-fry well to combine until chicken meat is cooked. Add thickening to mixture.
- Dish out and add chopped spring onion. Set aside to cool.
- Trim off sides from the slices of bread. Cut into triangular pieces. Put 1-1½ tablespoons filling onto a triangular slice of bread. Top with another triangular slice and press together lightly.
- Press the edges of the bread together to seal in the filling. Brush lightly with a little flour paste. Dip the sides in beaten egg and coat with sesame seeds. Deep-fry the bread puffs until lightly golden.
- Drain on absorbent kitchen paper towels and serve with chilli wasabe mayo sauce.
