बेक्ड प्रॉन टोस्ट | Baked Prawn Toast | FoodFood

Lovely brown crusted toasted baguettes topped with a creamy prawn mix is a dish you cannot say no to! Try out the recipe and let us know how you liked it in the comments below. BAKED PRAWN TOAST Ingredients: 15-20 medium prawns cleaned deveined and washed 1 baguette Melted butter as required 1 tsp red chilli flakes Salt to taste 2 tsps finely chopped garlic 3-4 green chillies finely chopped 1 tbsp chopped fresh coriander leaves Crushed black peppercorns to taste 1 small onion finely chopped 2 tbsps cheese spread Mozzarella cheese as required Bread crumbs for sprinkling White sesame seeds for sprinkling Black sesame seeds for sprinkling Tomato ketchup to serve Method: 1. Preheat the oven at 180ºC. 2. Horizontally slit the baguette in half. 3. Take melted butter in a small bowl. Add red chilli flakes and mix well. 4. Brush the butter mixture on one side of the baguette half. Place the halves on a baking tray and bake in the preheated oven for 2-3 minutes. 5. Meanwhile put prawns in a blender jar and add salt. Blend to a fine paste. Transfer this into a bowl. 6. Add garlic green chillies coriander leaves crushed black peppercorns onion and cheese spread and mix well. 7. Bring the tray out of the oven and apply the prawn mixture over both the baked baguette halves and spread the mixture evenly. Grate mozzarella cheese on top and sprinkle bread crumbs white sesame seeds and black sesame seeds. Bake in the preheated oven for 4-5 minutes or till the cheese melts. 8. Bring the tray out of the oven and cut the baked prawn toast into small pieces and serve hot with tomato ketchup. #BakedPrawnToast #Seafood #FoodFood FOODFOOD is now in the USA on DISH Network at Channel No 713. Please Upgrade to hindi mega pack to watch FOODFOOD Click to Subscribe: http://bit.ly/foodfoodIndia Website: http://www.foodfood.com Wonderchef Kitchenware: https://goo.gl/YCPnTY Facebook: https://www.facebook.com/FoodFood Twitter: https://twitter.com/FoodFood Instagram: http://instagram.com/foodfoodtv