Prawn Toast

How to Make Prawn Toast

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1. Pat the prawns dry and pulse them in a food processor with the egg white, cornflour, soy sauce, ginger, spring onions, sesame oil and pepper until you have a coarse, sticky paste. Do not over-process.

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2. Spread the paste thickly and evenly over one side of each slice of bread, right to the edges. Press the spread side into the sesame seeds until well coated.

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3. Cut each slice into 4 triangles.

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4. Heat the oil in a deep pan or wok to 180°C / 350°F. Fry 6 to 8 pieces at a time, paste side down first, for 1 minute, then turn and fry for 1 to 2 minutes more, until golden brown and crisp.

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5. Lift out onto kitchen paper to drain. Serve hot with sweet chilli sauce.

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Tips for Making Prawn Toast

• Use day-old bread. It is drier than fresh, so it soaks up less oil and stays crisp.
• Fry paste side down first. The hot oil sets the topping onto the bread, so it does not slip off when you turn the toast.
• Keep the paste chunky. Puréeing it smooth gives a rubbery, pasty texture, while a coarser mix is juicier and more tender.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Prawn Toast

• Sweet chilli sauce
• Hot and sour soup
• Crispy spring rolls

Storing & Reheating Prawn Toast

Best eaten straight away. The assembled, unfried triangles can be frozen on a tray, then bagged, for up to 1 month, and fried from frozen for 3 minutes.

Prawn Toast FAQ: Common Questions

Prawn Toast Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.