Seafood Bruschetta
This seafood bruschetta turns a bowl of fried prawns, crabsticks and fishballs into a party platter that feeds twenty. Each seafood is fried separately in a little oil, so every piece keeps its own texture before everything is tossed with parsley, a spoonful of sugar and plenty of black pepper. Piled on thick baguette slices and baked until hot, the topping settles into the bread. It is a practical choice for a crowd.
Instructions
Fry the prawns in 1 tablespoon of vegetable oil and set them aside. Cut each crabstick into 6 pieces and fry them in another tablespoon of oil, then slice the fishballs into circles and fry them in a third tablespoon.
Put the prawns, crabsticks and fishballs in a large bowl with the parsley, sugar, salt and black pepper. Stir with a spoon until the seasoning is evenly distributed through the seafood.
Cut the baguettes into slices 1.5 cm thick and lay them out on baking trays. Spoon some of the seafood mixture onto each slice.
Bake at 190°C for 15 minutes. Serve the bruschetta hot.
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