Sesame prawn toast is a classic Chinese/Asian starter - but the chicken version is just as nice (if not even better!!!). And it's always so much nicer when it's fresh from your own kitchen. And it's so deceptively simple to make - everyone should try it ♥️
Been using so many of your recipes for last few months. Always taste great and so easy to make. Thanks! If it's your recipe and deep-fried, I've probably made it ^_^
Aw such a great idea! My partner's not so much into prawn or shrimp, so I know he'd adore this recipe Michael. It fries up so beautifully! You're absolutely right... you can't beat doing a dish like this up at home, where you don't have to cut corners and can max out the flavour. Sorry that hand-cranked food process didn't fare so well. Trust in Yvonne, is the lesson. Thank you for this!
Thanks Susan! I get quite a few messages from people telling me that they don’t like seafood (what’s up with that btw?!!). I like to accommodate as much as I can but actually I think I like this version as much, if not more than, the prawn version 😆 And that’s the beauty of home cooking - you can make it according to your own tastes and budget. That hand blender gadget is back in the cupboard now. And yeah, Yvonne’s the brains behind this particular outfit 😅
@@ChowWithLau The worst part is I'm an east coaster, and if there's one thing we're known for... it's that we love us some seafood. It's okay... I've slowly brought him over to our way of thinking, one scallop at a time. But I could believe this one's just as good as the prawn original... looks like you did it up just right my friend!
Thanks 😊 No, not a fan of ginger powder - like you said, not much flavour. Fresh is infinitely better. I’m a big fan of garlic powder though . I don’t use it to replace fresh garlic but it’s great for when you’re making crispy coatings as it can really turbocharge the flavour in those 😊
Sesame prawn toast is a classic Chinese/Asian starter - but the chicken version is just as nice (if not even better!!!). And it's always so much nicer when it's fresh from your own kitchen. And it's so deceptively simple to make - everyone should try it ♥️
Thanks for the lovely recipe you gave love the toast
Been using so many of your recipes for last few months. Always taste great and so easy to make. Thanks! If it's your recipe and deep-fried, I've probably made it ^_^
That’s great to know. Thank you - it’s always lovely to know people are using my videos 😊🙏🙏🙏
Thanks for the lovely recipe you made
You are very welcome, my friend! I appreciate you watching 😊
We all love toasts in this house! Hubby misses out cos he doesn't do prawns, so he's well happy that you've done this version :D
Yay! I actually think I prefer this chicken version to the prawn.
But I may have to test that out...😉
God dayum! That looks soooooooo good 🤤🤤🤤
I think you’ll definitely like this one! Let me know when you try it 😊
Nice one! The Spice Is Right!
That was QUICK!!!!! Well done you 👏👍
@@ChowWithLau They don't call me Speedy Steve for nothing - in fact they don't call me that at all PMSL
@@DigwellGreenfingers LOL! 🤣 Watch out for your shout out! It'll probably be next week . And thanks for participating👌
@@ChowWithLau Oh WOW - thanks so much buddy!
@@DigwellGreenfingers You're very welcome! I'm going to enjoy saying your channel name 😅
Aw such a great idea! My partner's not so much into prawn or shrimp, so I know he'd adore this recipe Michael. It fries up so beautifully! You're absolutely right... you can't beat doing a dish like this up at home, where you don't have to cut corners and can max out the flavour. Sorry that hand-cranked food process didn't fare so well. Trust in Yvonne, is the lesson. Thank you for this!
Thanks Susan! I get quite a few messages from people telling me that they don’t like seafood (what’s up with that btw?!!). I like to accommodate as much as I can but actually I think I like this version as much, if not more than, the prawn version 😆
And that’s the beauty of home cooking - you can make it according to your own tastes and budget.
That hand blender gadget is back in the cupboard now. And yeah, Yvonne’s the brains behind this particular outfit 😅
@@ChowWithLau The worst part is I'm an east coaster, and if there's one thing we're known for... it's that we love us some seafood. It's okay... I've slowly brought him over to our way of thinking, one scallop at a time. But I could believe this one's just as good as the prawn original... looks like you did it up just right my friend!
@@RhubarbAndCod I am so jealous of your seafood!!! Keep on converting, he’ll thank you in the end 😅
And thank you, I do really like this recipe 😊
💜👍💜👍. Looking good....don't worry I still on the hunt for your diamond coated wok👍👍
Thanks! And no worries 😊
Yumm. What’s your opinion on ginger powder? Apart from making me sneeze, it doesn’t seem to provide much flavor.
Thanks 😊
No, not a fan of ginger powder - like you said, not much flavour. Fresh is infinitely better.
I’m a big fan of garlic powder though . I don’t use it to replace fresh garlic but it’s great for when you’re making crispy coatings as it can really turbocharge the flavour in those 😊