A style derived form the famous Portuguese Rissois de Camarao which is more intricate and needs a lot more skill, but this is interesting and very tasty - making a great snack anytime. This preparation can be rolled in a pancake or topped with mashed potato and baked or simply served as we will in this recipe.
Place your softened butter on a chopping board and mix in the cumin seeds, then with your large knife chop the cumin seeds in the butter. This prevents them from flying all over the placed and you can get a very fine chop.
Heat the butter gently on a low heat in a saucepan. Once melted increase the heat and add the finely chopped green chillies, the garlic & spring onions.
Sauté for a minute or so stirring regularly to prevent burning, until the garlic is nearly cooked, then add the prawns and stir well to prevent lumps from forming. Keep breaking up the lumps but retain heat so that less liquid escapes from the prawns.
As soon as prawns look cooked, reduce heat slightly and sprinkle the corn-flour over the prawns mixture and mix in well.
Take it off the fire and mix in the cream, stirring well to mix it in well.
Reheat gently until the mix becomes thick, then remove and mix in the egg yolks away from the heat.
Mix well and add the grated cheese, the chopped coriander and check seasoning after mixing it all in well.
Make toast with the slices and then spread the prawn mixture evenly over each slice.
Bake under the grill until nice and browned. Gently trim off the edges if for guests, if for yourself you may prefer to eat it with the crusty sides.
Cut each slice into three strips each way giving you nine pieces from each slice of toast. Serve hot.
200g raw prawns
1tbsp butter (plus some extra)
1tsp chopped cumin seeds
1-2 cloves finely chopped garlic
1-2 green chilli, depending on taste
2-3 finely chopped spring onions
150ml single cream
Grated cheddar cheese (as desired)
3 egg yolks
1 heaped tbsp cornflour
1 heaped tbsp fresh coriander
6 slices of bread