Shrimp Triangles with Relish
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 25 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
24
- For the bread
- 2 ½ tsps quick-rising active dry yeast
- ½ cup warm water (to mix)
- 1 Tbsp honey
- ½ cup Brown rice flour
- ¾ cup Almond flour
- ½ cup oat flour
- ½ cup Buckwheat flour
- ¼ cup Quinoa flake
- 2 Tbsps Coconut flour
- 1 tsp xanthan gum
- 1 tsp salt
- ¼ cup olive oil
- 3 eggs (beaten)
- ⅜ cup warm water (to mix)
- For the toasts
- 4 slices Bread
- 2 Tbsps sesame oil
- 6 ozs raw Prawn (peeled, deveined and roughly chopped)
- 1 clove garlic cloves (crushed)
- ½ tsp grated ginger
- 1 small egg white (lightly beaten)
- 1 scallion (chopped)
- 1 tsp tamari (gluten-free soy sauce)
- To garnish
- Mango chutney
- cilantro
- Lime wedge
Preparation steps
1.
For the bread: sprinkle the yeast into the water and stir in the honey. Set aside for 5 minutes.
2.
Grease a 900g|2lb loaf tin.
3.
Put the dry ingredients into a mixing bowl and stir well.
4.
Make a well in the centre and pour in the yeast. Beat in the oil and eggs. Gradually beat in the water until the mixture is smooth and thick.
5.
Put into the tin and smooth the top.
6.
Leave to stand for about 50 minutes, until risen.
7.
Heat the oven to 180°C (160° fan) 350°F gas 4.
8.
Bake for 55- 60 minutes, until crusty and browned. Place the loaf on a wire rack to cool.
9.
For the toasts: Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
10.
Place the bread on the baking tray and brush with a little oil. Bake for 5 minutes, then set aside.
11.
Put the prawns, garlic, ginger, egg white, spring onions and soy sauce into a food processor and blend to a rough paste. Cover and chill for at least 20 minutes.
12.
Turn the bread over and lightly brush with sesame oil.
13.
Spread the prawn paste evenly over the bread. Bake for about 15 minutes, until the prawn paste is cooked and the toasts are crisp and browned.
14.
Cut into triangles and spoon a little mango chutney on top. Sprinkle with coriander and garnish with squeezed lime wedges.
