Prawn toast

This is another family favourite, so it was only right to come up with our own gluten-free version!

Serves 4

Ingredients

• 150g/5 1/4 oz peeled prawns (shrimp)
• 3cm/1 1/4 in piece of fresh ginger, peeled and roughly chopped
• 1 spring onion (scallion) or mild onion, roughly chopped
• 1 tbsp cornflour (cornstarch)
• ½ tbsp gluten-free tamari sauce
• ½ small beaten egg
• Pinch each of Himalayan salt and ground black pepper
• 6 thin slices of gluten-free bread, crusts removed
• Sesame seeds, to sprinkle
• Lucy Bee coconut oil, for shallow-frying

Method

1. Blitz the prawns (shrimp), ginger, spring onion (scallion), cornflour (cornstarch), tamari, egg, salt and pepper together in a blender.

2. Cut the bread slices into the required finger-food size. Spread the prawn mixture on one side then sprinkle sesame seeds over the top. Chill in the fridge for 30 minutes.

3. Heat enough coconut oil in a deep frying pan for shallow-frying and, when hot, add the prawn toasts and fry on both sides until golden.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.