Homemade prawn toast is easier than you think and tastes as good as your favourite Chinese restaurant’s. Great for parties or to serve as a starter with your favourite Chinese main.
This is a scheduled post, as I’m currently travelling around Africa for ten weeks. Jealous much?!
Anybody that knows me, knows I love prawns. I can’t even explain why, because the more I think about it, they are kind of weird, creepy things. But they taste so bloody good and they embrace every flavour you chuck at them and they’re just the best thing to ever come out of the ocean.
Prawns in Chinese food are even better. That note above about embracing every flavour you chuck at them, I wasn’t kidding. Prawns + Chinese flavours = sensational. For real. This is the fifth scheduled post I’ve written in the past 3 hours, and I may be raving lunatic right now, but I can assure you that I am only speaking the truth. You should order a prawn dish every time you go to a Chinese restaurant because they are incredible. The ones on sizzling hot plates are even better. Far out, I’m so hungry right now!
Anyway, I feel like I’m getting a bit repetitive trying to sell prawns and Chinese food to you. Like I said, raving lunatic! Prawn Toast, probably known as Shrimp Toast to my American friends, is a staple on most Chinese restaurant menus. Prawn toast, along with good vegetarian spring rolls, are my favourite entrée ever. I think I could probably live on them and pizza for the rest of my life and die happy. How can you not love crispy fried bread, sesame seeds and prawns all fused together? And now you can make your own at home. And it’s easier than you think. Start by making a prawn paste, spread it on crustless bread, dip in sesame seeds and shallow fry. Too easy!
Prep Time: 20 minutes + 30 minutes chilling
Cooking Time: 10 minutes
350g raw, peeled and deveined prawns (weighed without shells)
2 spring onions, sliced
1 clove garlic
1 egg white
1 tsp cornflour
1 tsp soy sauce
7 slices of day-old white bread
⅓ cup sesame seeds
Approx. ½-¾ cup vegetable oil, for pan-frying
- Combine prawns, spring onions, garlic, egg white, cornflour and soy sauce in the bowl of a food processor and process until a smooth paste forms. Refrigerate, covered, for 30 minutes.
- Remove the crusts from the bread, then spread approx. 1 tablespoon of prawn mixture over the bread, using a knife to spread to cover each piece entirely. Place sesame seeds into a wide bowl or plate then dip each slice of bread into the seeds and press gently to coat completely.
- Heat vegetable oil in a large frying pan over medium-high heat, and add two slices of bread to the oil, prawn side down. Cook for approx. 2 minutes, until golden and crisp, then flip and cook for another two minutes, until golden. Remove from pan and drain on paper towel, then repeat with remaining slices of bread. Cut each slice into quarters and serve with sweet chilli or plum dipping sauce or soy sauce.
Recipe adapted from Taste.