PRAWN TOAST

Prawn toast is a crunchy, golden snack made by spreading a seasoned paste of minced prawns (or shrimp) onto slices of bread, dipping them sesame seeds, then frying until crisp. The result is a juicy, savoury morsel with a contrast of soft prawn filling and crisp exterior. It originated in Cantonese cuisine as a dim sum and banquet item, later becoming popular in Chinese restaurants across the UK, Australia and other parts of the world where it’s sometimes called “prawn toast” or “shrimp toast,” with regional tweaks like using different breads, frying techniques or flavourings.

It’s such a fun way to make a starter in 20 minutes, as the filling cooks very quickly and you have a great one hand grab and go for guests to enjoy. It’s super nutty from the fried sesame seed shell and then punchy and frgrants from the soft prawn middle.

PRAWN TOAST

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PRAWN TOAST 〰️

Time: 20 minutes

Serves: 4

10 raw prawn tails

1 knob ginger, rough chopped

2 cloves garlic, rough chopped

1 tbl sp light soy sauce

1 egg white

1 tbl sp honey

5 spring onion, finely diced

80gm toasted sesame seeds

4 slices white bread

Frying oil (enough to cover wide pan)

Place frying oil in wide pan and bring to 180 degrees celcius.

Place prawns, ginger, garlic, light soy, egg white and honey into a food processor. Blitz into paste (for no more than fifteen seconds), just to make sure everything is homogenous and you have a paste consistency. Add your spring onion and mix in with a spoon.

Spread your prawn paste onto your four slices of bread, bringing right to the edge and smooth out evenly. Place paste side down into your toasted sesame seeds making sure to cover your paste side completely, and shake off any excess sesame seeds.

Place your toast sesame seed side down first and fry for 2-3 minutes before flipping and frying for another minute on the other side. Remove and let cool on a paper lined plate. Cut into halves and enjoy the goodness.