• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 10 slices bread
  • 2 egg whites
  • 100g breadcrumbs
  • Oil for deep-frying
  • Flour mixture (combined)
  • 80g self-raising flour
  • Pinch of salt
  • A dash of pepper
  • 1/4 tsp paprika
  • Filling
  • 200g squid paste
  • 100g prawn paste
  • Seasoning
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp sugar
  • 1 tsp corn flour
  • For the chilli sauce (combined)
  • 3 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • Sugar to taste
  • Juice of 1 calamansi lime

Instructions

  1. Combine squid and prawn paste and seasoning ingredients together in a large mixing bowl. Throw meat against the sides of the bowl continuously for about a minute. Divide mixture into 5 portions.
  2. Spread each portion on to a slice of bread. Use the back of a spoon to spread out the paste evenly on the bread. Place another slice of bread on top. Press down lightly.
  3. Steam the prepared slices of bread in batches over rapidly boiling water for 3–4 minutes. Remove and cool completely.
  4. Trim the bread slices and cut into triangles. Coat the pieces with combined flour mixture. Dip each piece in beaten egg whites and then coat with breadcrumbs. Place on a tray and refrigerate for 30–40 minutes.
  5. Heat oil for deep-frying in an electric fryer or deep saucepan to 170°C. Fry the bread slices in batches for 2–3 minutes or until crisp and golden. Remove and drain on kitchen paper. Serve immediately with chilli sauce.

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