Prawn Toast

I went to Billingsgate Fish Market with my brother last Saturday at the unholy hour of 06:30 to get some fish. We ended up getting a massive 4.5kg side of tuna, 4kg of prawns and a side of salmon, so our respective freezers are bursting at their seams with sea-faring chow.

I'm not sure quite how I'm going to use up 2 whole kilos of prawns so I thought I'd try making prawn toast...

Raw prawns. Pull their heads and legs off, shell them and then 'de-vein' them - basically, pull our their digestive tract :-(. If you do the first big wrong you end up squirting prawn brains all over your hands, which I did a lot. Made me nearly throw up a couple of times, but I guess I'll desensitise to it eventually.

Prawn heads and bum pipes. Yuck. The orange stuff is their brains, by the way.

Prawn shells and tails. Apparently these can be used to make fish stock so I'm going to freeze them until I've got enough to try that...

I'm not sure if these are really worth the gore-fest needed to extract them.

Next step - blend the prawns with salt, half an egg, some ginger, soy sauce, spring onions and sesame oil.

Spread the paste onto some bread, which should preferably be a bit dry so it doesn't soak up loads of oil when we fry it. I bunged the bread in the oven for a few minutes to dry it out.

Frying tonight!

I realised at this point I forgot to coat the tops in sesame seeds before frying. Oh well, maybe next time. I've still got about 6 bags of prawns left, anyway...