Sesame Prawn Toast Recipe
Crispy prawn toast is infinitely better when it’s homemade. Top slices of bread with a simple whizzed up prawn mixture, coat in sesame seeds and fry to golden perfection. You can have these ready in less than 20 minutes!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 pieces
- 200 g (7oz) raw prawns (shrimp) (de-veined and de-shelled) see *Note 1*
- 1 tsp minced ginger
- 2 cloves garlic minced
- 1 egg white
- 2 spring onions (scallions) chopped
- 1 tsp light soy sauce
- ¼ tsp white pepper
- ¼ tsp salt
- 3 pieces thick sliced white bread
- 6 tbsp sesame seeds
- Vegetable oil for frying around 1 litre
- 1 tbsp chopped fresh coriander (cilantro)
- 2 tbsp sweet chilli dipping sauce
Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.
Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).
Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.
Place the sesame seeds onto a plate or in a shallow bowl.
Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.
Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.
Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.
Repeat until all you prawn toast is cooked.
Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.
*Note 1*: If you are using frozen prawns make sure you defrost them in the fridge overnight and pat them try with kitchen roll, otherwise the paste will be too sloppy.
*Note 2*: If you overcrowd the pan then this will reduce the temperature of the oil which, in turn means the prawn toast will take longer to cook and the bread will soak up more oil, resulting in greasy oily prawn toasts, which nobody wants…
Can you prepare them ahead and cook later?
These prawn toasts are best made and served right away. If the uncooked paste is left on the bread for too long, the bread may go soggy. However, you can make the prawn mixture 3-4 hours in advance, then cover and refrigerate it. Then you can make up the prawn toast right right before cooking.
Can you reheat them?
Yes, you can make the prawn toast and fry them, then quickly cool and cover them (within 30-60 minutes) and place in the refrigerator in a sealed container for up to a day. Reheat in the oven (uncovered) at 200C/400F for 7-8 minutes until piping hot throughout.
Can you freeze them?
Yes, you can make the prawn toast and fry them, then quickly cool and cover them (within 30-60 minutes) and place in the freezer in a sealed container. Defrost fully overnight in the refrigerator. Reheat in the oven (uncovered) at 200C/400F for 7-8 minutes until piping hot throughout.
What type of bread is best?
Thick white bread (1-1.5cm thick) is best. It can be fresh bread or slightly stale - the oil will crisp it up in the same way.
Nutritional information is per prawn toast, allowing for 1/2 tbsp of fat to have been absorbed per prawn toast (this is approximate!).
Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg