Prawn (shrimp) toast recipe, just like the Chinese takeaway! Crispy bread triangles topped with a prawn mixture, coated in sesame seeds, and fried until golden, are easy to make at home.
Sesame prawn toasts (shrimp toast in the US) are incredibly quick and easy to prepare - ready in just under 20 minutes!
Ingredients
- vegetable oil
- ready sliced white bread
- un-toasted sesame seeds
- water chestnuts
- king prawns
- white pepper
- egg white
- spring onions - scallions
- fresh ginger
- light soy sauce
- sesame oil
- mirin (sweetened rice wine)
Find out how to devein prawns.
Can these be baked in the oven?
Frying the prawn toast gives it that perfect golden crunch, but baking them is a healthier alternative. To bake, prepare the prawn toast as usual and lightly brush the bottom bread side with some oil before placing them in the oven.
Pop them onto a non-stick baking tray and bake at 240°C/475°F for 10 minutes, turning once halfway through cooking.
How to make prawn toasts
Remove the bread from its packaging and leave it unwrapped for about 10 minutes to allow it to dry out slightly.
Either very finely chop everything, or put the lot into a small food processor and whizz it up - far quicker and easier!
Leave the crusts on the bread and cut them into triangles.
Spread the prawn paste mixture evenly onto the slices of bread, aiming for a thickness of about 5 mm.
Sprinkle the toasts with the sesame seeds.
Heat enough vegetable oil in a large frying pan to shallow fry the toasts. If you’re doubling this recipe, it’s probably better to use a deep-fat fryer.
Fry four prawn toasts at a time, paste-side down, for 2 to 3 minutes, then carefully turn them over and fry for another minute or so until they are golden brown.
Remove with a slotted spoon, drain on kitchen paper, and serve immediately with sweet chilli dipping sauce.
Serve Prawn Toast as a side (dim sum) with dishes such as:
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Sesame Prawn Toast
Delicious, crispy prawn toast recipe - makes 8 toast triangles.
Ingredients
- 2 slices of ready-sliced white bread
- 6 tablespoons of un-toasted sesame seeds
- 25g water chestnuts from a tin - drained well on kitchen paper
- 140g uncooked king prawns (shrimp) - deveined
- a good pinch of white pepper
- 1 medium egg - white only
- 2 spring (green) onions - white part only
- 1 teaspoon of fresh ginger
- 1 teaspoon of light soy sauce
- ½ a teaspoon of sesame oil
- 1 teaspoon of Mirin (sweetened rice wine)
- vegetable oil
Instructions
- Remove the bread from the package and leave it unwrapped for about 10 minutes to allow it to dry out.
- Either finely chop everything by hand or toss it all into a small food processor and give it a quick blitz.
- Leave the crusts on the bread and cut them into triangles. Spread the prawn paste mixture evenly onto the slices of bread, aiming for a thickness of about 5 mm.
- Sprinkle the toasts with the sesame seeds.
- Heat enough vegetable oil in a large frying pan to shallow fry the toasts. If you’re doubling this recipe, it’s probably a good idea to use a deep-fat fryer instead.
- Fry four prawn toasts at a time with the paste side down for 2 to 3 minutes, then gently flip them over and fry for another minute or until golden brown.
- Lift out with a slotted spoon, place on kitchen paper to drain, and serve immediately.
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