|1||onion — medium, chopped|
|1||eggs — large|
|1 tsp||garlic — cloves, finely chopped|
|freshly ground black pepper — pinch|
|12 x 50 g||bread — low carb, banting, slices|
|2 Tbs||sesame seeds|
|sunflower oil — for shallow frying|
|to serve — to serve|
|60 ml||crème fraîche|
|1 1/2||avocado — chopped|
For the shrimp toast, line a tray with baking paper. Combine the shrimp meat, onion, chili, egg, garlic, salt and pepper in a food processor and blend until a smooth paste forms. Spread the mixture onto the bread slices and top each off with some sesame seeds. Place the bread on the lined tray and freeze for at least 1 hour.
Heat the sunflower oil in a large pan over medium heat; making sure the oil is at least 3cm deep. Carefully fry off the frozen bread slices, in batches, by placing it filling-side down in the oil first. Fry for 2 minutes until golden. Turn each slice over and fry for a further 2 minutes until crisp. Drain on kitchen paper.
To serve, top each fried bread slice with a dollop of crème fraiche, some chopped avocado and garnish with micro herbs.
TIP: The shrimp meat can also be replaced with prawn meat, if preferred.