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Seafood sesame toasts

A healthy and tasty snack dish that's perfect for entertaining and for the family.

Seafood sesame toasts
Low Fat No Fat Asian Cooking
Seafood sesame toasts

Ingredients

85 g (3 oz) minced raw prawns (uncooked ground shrimp meat
85 g (3 oz) fresh crabmeat, flaked
2 spring onions (scallions), thinly sliced
1 clove garlic, crushed
½ small red capsicum (bell pepper), seeded and diced
½ teaspoon finely grated lemon zest
⅛ teaspoon cayenne pepper
2 tablespoons low-fat thickened (whipping) cream
1 egg
2 slices wholemeal (wholewheat) bread
2 teaspoons sesame seeds
spring onion (scallion), thinly sliced lengthwise, to garnish

Preparation

  1. Preheat the oven to 200°C (400°F/Gas 6) and lightly grease a baking tray.
  2. To make the topping, place the prawn meat, crabmeat, spring onions, garlic, capsicum, lemon zest, cayenne pepper and 1 tablespoon of the cream into a bowl and mix together to make a spreadable paste.
  3. Season with pepper and set aside until needed. (The prawn mixture can be prepared in advance and stored in the refrigerator for up to 4 hours.)
  4. Put the remaining cream and the egg in a bowl and beat until smooth.
  5. Working with one slice of bread at a time, dip it into the egg mixture to coat, then place on the prepared tray.
  6. Spread the prawn and crab topping evenly over the bread.
  7. Lightly brush the remaining egg and cream mixture over the top and evenly sprinkle over the sesame seeds.
  8. Bake the toasts for 20–25 minutes, or until they are crisp and golden.
  9. Cut each slice of toast into 8 small triangles and serve immediately, while still hot, garnished with spring onion.

Each serving provides 668 kJ, 160 kcal, 12 g protein, 6 g fat (3 g saturated fat), 12 g carbohydrate (2 g sugars), 2 g fibre, 185 mg sodium.

Serves 4
Preparation: 15 minutes
Cooking: 25 minutes


Low Fat No Fat Asian Cooking
Source:

Low Fat No Fat Asian Cooking

is out now. It’s the tastiest way to help you lose weight, improve your health and feel more energetic. Available from Reader’s Digest.

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