Celery

Celery Prawn Toast

March 15, 2012
Author Notes

I hate Celery. Ok, well I used to hate celery and while this won't make a lover out of me, I'm encouraged to give it another try, experience it from a new, if delicate angle. And I'm now intrigued.....and willing to give it a go. —Kitchen Butterfly

  • Makes a platter
Ingredients
  • Celery Prawn Toast
  • 225g, raw, shelled prawns, without shells, chopped
  • 2 tablespoons celery, chopped
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon chopped lemon grass, inner part only
  • 1 tablespoon light soy sauce
  • 2 bird's eye''s chilies, finely chopped
  • 2 teaspoons cornflour
  • Day old crusty loaf of (white) bread slices
  • Oil, for deep frying
  • Fresh Celery Salt
  • 1 - 2 stalks celery
  • kosher salt
In This Recipe
Directions
  1. To make the Prawn Toasts: Make the prawn paste by putting all the ingredients except the bread and fresh celery salt into the blender. Pulse and blend till smooth. You can refrigerate at this point if you like.
  2. Slice the bread into triangles or rectangles and spread each slice with some prawn paste. Continue till your paste is used up.
  3. Pour oil into a wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook toasts, in batches, prawn side down, for 1 minute. Turn and cook for a further 15 to 30 seconds or until golden. Remove to a wire rack over a baking tray. You could also keep them warm in the oven while cooking the remaining prawn toasts.
  4. Serve topped with a small portion of celery salt
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  • Kitchen Butterfly
    Kitchen Butterfly
  • krusher
    krusher
Review
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!