- 3 tbsp olive oil
- 1 slice white bread
- 3 raw king prawns, de-veined, shells removed
- 1 free-range egg, white only
- 1 tbsp plain flour
- salt and freshly ground black pepper
- 1 tbsp sesame seeds
- ½ lime, to serve
- Drizzle one tablespoon of the olive oil over both sides of the bread and toast in a hot chargrill pan for 2-3 minutes on each side, or until golden-brown. Set aside.
- Place the prawns, one tablespoon of the olive oil, egg white, flour, salt and freshly ground black pepper into a food processor and blend to a smooth paste.
- Spread the prawn paste evenly onto one side of the toast and sprinkle over the sesame seeds, lightly pressing them into the prawn paste.
- Heat the remaining tablespoon of oil in a frying pan and place the toast, prawn-side down, into the pan and fry for 3-4 minutes, or until golden-brown and the prawn is cooked through.
- To serve, cut the toast in half diagonally and place on a serving plate, garnished with the lime half.