Hill Guides

"The book is noted on the cover as a 'food and wine lover's guide' and it delivers. The tone is personal but informative, and the authors recommend specific wines to try and menu items to order."
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Victoria & Vancouver Island-The Almost Perfect Eden, 4th Edition

Below is a sample recipe from our Hill Guide to Victoria & Vancouver Island. Hill Guides are the only guidebooks that include rarely revealed recipes from chefs and winemakers from each region. We want you to be able to recreate a favorite dish you experienced in your travels. Check out our List of Recipes, as well as our List of Wineries under Sample Winery.

Sesame Prawn Toast
From Owner and Chef Joseph Wong,
J & J Wonton Noodle House, Victoria, British Columbia

Ingredients:
½ lb. prawns (41/50 size), cooked, peeled and deveined
1 tsp. salt
1 ¼ tsp. sugar
¼ tsp. white pepper
2 tsp. sesame oil
5-6 slices white sandwich bread, individually frozen
2 egg whites, beaten
raw sesame seeds
canola oil

Preparation:
Pat prawns with paper towel to remove any trace of moisture. Mash each prawn with the side of a Chinese cleaver, pressing down with the heel of your hand. Put shrimp in a bowl, and add salt, sugar, and white pepper. Mix vigorously to achieve smooth consistency. At the last moment add sesame oil.

Remove bread slices from freezer, cut off the crusts, and slice each piece diagonally into four triangular pieces. Spread the prawn mixture in mounds on the bread triangles. Dip the prawn-covered triangles into beaten egg whites, then into the raw sesame seeds.

Pour 1 ½ to 2 inches canola oil into a deep fryer [this is the diet feature!--KTH] and heat the oil to medium temperature. Fry triangles prawn side down until golden brown. Turn over and fry bread side down until golden brown. Remove with slotted spoon to drain oil. Drain triangles further on paper towel. Serve.