Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food processor and blitz until smooth. Spread evenly onto the bread and cut into triangles. Scatter remaining sesame seeds onto the prawn mixture.
Heat 4cm oil to 180C in a wide pan and fry the toasts in several batches until golden on each side. Don't overcrowd the pan. Drain on kitchen paper and keep warm on a baking tray in the oven while you cook the rest.
Best served hot.