Wild Garlic Prawn Toasts cut into halves sit on a round wooden board. Next to the wooden board is a 6 pack of Stonegate Estate eggs.

GILL MELLER’S WILD GARLIC PRAWN TOASTS

In the spring, we love to add a handful or two of wild garlic to our sesame prawn toast mix; there’s so much flavour in this little wild plant.

If you can’t get hold of wild garlic, or it’s not in season, you can use bulb garlic instead. Look out for organic prawns, they’ll have come from a far more sustainable source.

Serves 2 – 4

INGREDIENTS

½ a thumb sized piece of ginger peeled and finely grated

A good pinch of dried chilli flakes

180g of raw organic prawns

A small bunch of wild garlic leaves finely chopped or 1 garlic clove grated

1 Stonegate Estate Organic egg

20g of sesame seeds

1 tsp of soy sauce

Juice of half an organic lemon

METHOD

  1. Place the prawns, ginger, garlic, chilli, egg, lemon and soy in the bowl of a food processor. Blitz until thoroughly mixed.
  1. Cut two 2cm slices from a good organic white or malted loaf of bread. Toast one side under the grill then use a small spatula to spread the prawn mix over the other side, making sure you smooth it out to the edges.
  1. Scatter the sesame seeds out over a plate. Place the prawn topped toast down onto the sesame seeds so they all stick to the topping. Gently tap the surface flat with your fingers.
  1. Heat about 1cm of oil in a frying pan and when hot lay in the toast prawn side down. Fry for about 2-3 minutes or until golden brown.
  1. Remove to kitchen paper while you fry any remaining slices.
  1. Cut the toasts and serve.
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