Low carb shrimp toast

Preparation time : 20 mins + 1 hour freezing time Cooking time : 10 mins Servings : 12
  • 240 g shrimp meat
  • 1 medium onion, chopped
  • 1 green chili
  • 1 large egg
  • 1 tsp garlic, finely chopped
  • 1/2 tsp salt
  • pinch ground black pepper
  • 12 x 50 g Low Carb / Banting bread slices
  • 2 Tbs sesame seeds
  • sunflower oil, for shallow frying
  • 60 ml crème fraiche
  • 1 1/2 avocado, chopped

For the shrimp toast, line a tray with baking paper. Combine the shrimp meat, onion, chili, egg, garlic, salt and pepper in a food processor and blend until a smooth paste forms. Spread the mixture onto the bread slices and top each off with some sesame seeds. Place the bread on the lined tray and freeze for at least 1 hour. 

Heat the sunflower oil in a large pan over medium heat; making sure the oil is at least 3cm deep. Carefully fry off the frozen bread slices, in batches, by placing it filling-side down in the oil first. Fry for 2 minutes until golden. Turn each slice over and fry for a further 2 minutes until crisp. Drain on kitchen paper. 

To serve, top each fried bread slice with a dollop of crème fraiche, some chopped avocado and garnish with micro herbs. 

TIP: The shrimp meat can also be replaced with prawn meat, if preferred. 


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