• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 75g prawns, diced
  • 75g chicken fillet, diced
  • 50g diced water-chestnuts
  • 3 dried Chinese mushrooms, diced
  • 1 tbsp chopped spring onion
  • 2 tbsp oil
  • Seasoning:
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp oyster sauce
  • ¼ tsp chicken stock granules
  • ½ tsp light soy sauce
  • Dash of pepper
  • A little thick soy sauce
  • ½ tsp sesame oil
  • 1 tsp corn flour
  • Thickening (combined):
  • 1 tbsp corn flour
  • 1½ tbsp water
  • 20 slices bread
  • 1 cup sesame seeds
  • 2 tbsp plain flour mixed with enough water into a paste
  • 1 small egg, lightly beaten


  1. Saute mushrooms and chicken in 2 tablespoons of oil. Add prawns, water-chestnuts and mix in seasoning. Stir-fry well to combine until chicken meat is cooked. Add thickening to mixture.
  2. Dish out and add chopped spring onion. Set aside to cool.
  3. Trim off sides from the slices of bread. Cut into triangular pieces. Put 1-1½ tablespoons filling onto a triangular slice of bread. Top with another triangular slice and press together lightly.
  4. Press the edges of the bread together to seal in the filling. Brush lightly with a little flour paste. Dip the sides in beaten egg and coat with sesame seeds. Deep-fry the bread puffs until lightly golden.
  5. Drain on absorbent kitchen paper towels and serve with chilli wasabe mayo sauce.

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