Thanks to Mad Gnomes for sharing some of their self-sowed spring onions last fall from their garden we have many to harvest this spring. We usually don't allocate specific patch to grow spring onions as we always plant them in between with other plants. With these seedlings, we planted it under sunflower that were growing last fall.
Those spring onions are starting to flower now.
I found this interesting recipe to enjoy those spring onions. Ilhan like prawns and bread very much, so I thought it will be something he will enjoyed very much. It is also a good way to finished slice bread quickly before it come to waste when it need to be finished soon. Lenay made this for Ilhan since she is much better at frying coated prawns than me.
Prawn toast (from The Australian Women's Weekly~World Table recipe book)
16 uncooked large prawns (750gram)
2 eggs, beaten lightly
1/4 cup (35gram) cornflour/cornstarch
8 thick slices white bread
1 green onion (spring onions), chopped finely (personally I think it will be much better if those spring onions not finely slice, maybe1~2cm)
vegetable oil, for deep frying
Sweet chilli dipping sauce (combine ingredients in small bowl)
1/4 cup (60ml) sweet chilli sauce
1/4 cup (60ml) chicken stock
2 teaspoons soy sauce
~Shell and devein prawns, leaving tail intact (I don't keep the tail to make easier for my kids to eat). Cut lenthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
~Remove and discard crusts from bread, cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
~Heat oil in large wok; carefully lower toast; in batches, into hot oil.
~Deep fry until browned lightly and cooked through; drain on absorbent paper.
~Meanwhile, make sweet chilli diping sauce.
~Serve prawn with dipping sauce.
This can be good to bring for picnic as well.