Low carb shrimp toast
- 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
- TO SERVE
- 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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