Prawn toast is a delectable Asian appetiser that tantalises the taste buds with a harmonious blend of flavours and textures.
Originating from Chinese cuisine, this dish features minced or pureed prawns seasoned with aromatic spices, spread generously onto bread slices, and then deep-fried or baked to perfection. The result is a delightful contrast of crunchy golden exteriors and succulent, flavorful interiors. Often served with soy sauce or sweet chili dip, prawn toast embodies the art of balancing simplicity and sophistication. Its popularity extends beyond China, making it a beloved choice in various Asian culinary traditions.
This recipe is super simple and also doesn't need a deep fryer.
It's important to get thinly sliced bread. You can also experiment with the amount of filling per slice etc.
I use the below to make enough for 2 people, 2 "sandwiches" per person, where the bread is cut into approximately 10cm squares.
- 160g raw prawns, diced then mashed with a fork
- 8 slices of white bread
- 2 tsp potato starch ( or corn flour if you can't find potato starch)
- 1/2 tsp garlic, minced
- 1/2 tsp salt
- 1/2 egg white
- 1/4 tsp sesame oil
- 2 tsp chopped Coriander
- Butter to baste bread, melted (about 25g needed)
- 1 tbsp mayonnaise
- 2 tbsp Sweet chilli sauce
- Pre-heat oven to 180c
- Dice then mash the prawns to a paste
- Mix in the potato starch, minced garlic, salt, egg white, sesame oil and chopped coriander until it becomes a thick paste
- Cut the crusts off the bread slices, i make mine approx 10cm square
- You'll be making 4 "sandwiches", spread the prawn mixture onto 4 of the slices of bread, making sure to get the mixture right up to the edge and add the remaining slices on top
- Melt the butter, then brush the outside of each sandwich with the melted butter using a pastry brush
- Place on a wire rack and put in the oven for 20 minutes
- Flip the "sandwiches" after 20 mins
- Mix the mayonnaise with the sweet chilli sauce and serve as a dip
How to eat it?
With pineapple and crab rice