Chinese prawn toast recipe

Sesame prawn toast is an all-time favourite part of a Chinese takeaway but have you ever tried making your own? Not only does it make for a satisfying small snack, but it’s also a great way to use up the leftover bread that’s been sitting in your bread bin. 

Prawn toast is a Hongkongese-Cantonese dim sum dish and is an example of an early form of fusion cuisine, combining prawn paste—a staple of Hong Kong cuisine—and toast, which originates from the West. Don’t forget soy sauce or sweet chilli sauce for dipping! 

Ingredients: 
Serves 4

• 200g prawns, 
peeled and cleaned
• 1 garlic clove, 
roughly chopped
• 1 tsp grated ginger
• 1 egg white
• ½ tsp sugar
• 1 tsp soy sauce
• 2 spring onions, 
finely chopped
• 3 slices of white 
bread, with 
crusts removed
• Sesame oil, 
for brushing
• 1 egg, 
lightly beaten
• 100g sesame seeds

Method: 

1    Place the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and put in the refrigerator for at least 30 minutes. 

2    Lightly brush one side of each slice of bread with sesame oil. Spread the prawn mixture on top. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick to the prawn mixture. 

3    Heat an inch of vegetable oil in a sauté pan or deep frying pan until hot, and cook each piece 
of bread (it’s easier to cook one at a time). 

Firstly, cook the non-spreaded-side down for 1½ minutes, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste is cooked through.

4    Cut each piece into four triangles and enjoy! 

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