Recipe for prawn toast with BiGG Coconut Satay

Video Link:
https://www.instagram.com/reel/Cgv-gDzsOGC/

Ingredients:

200g raw prawns - minced / blended
2 cloves garlic
1 knob ginger
Sour dough toast

Thai dressing:
3 tsp fish sauce
3 tsp lime juice
3 tsp water
1/4 garlic clove grated
3 tsp sugar
2 tsp neutral oil (veg oil)
1 tsp finely chopped coriander

The salad:
100g Red capsicum finely sliced
100g Yellow capsicum finely sliced
50g Red onion finely sliced
50g Bean shoots
Coriander - Picked
Mint - Picked

Method:

1. Chop up prawns into a fine paste and mix with grated garlic and ginger with a few tsp of BiGG Coconut Satay and set aside.
   
   
2. Slice salad ingredients and picked herbs into a bowl and set aside.
   
   
3. Lightly toast sourdough and spread your prawn paste on top, cooking the prawn toast in a frypan on medium heat for 3 minutes, and then place into a 180c oven for a further 3 minutes.
   
   
4. Dress your salad, place your toast down on a plate with a drizzle of sweet chilli sauce then garnish with the salad and BiGG Coconut Satay