Prawn toast

TIME1 hour MAKES2 servings PORTION
0.5x 1x 2x 3x

Deep fried prawn toast with sesame seeds (originating from Hong Kong Cantonese cuisine) is a staple of western Chinese restaurants in Australia. In addition to the version here, you can also spread the prawn paste between two pieces of bread, or even in-between gua bao or mantou.

INGREDIENTS

  • 750ml cups vegetable oil
  • 40g (about 1/3 cup) white sesame seeds
  • 4 slices white sandwich bread
  • Sweet chilli sauce (optional)

Prawn filling

  • 225g raw prawn meat (chopped)
  • 1/4 tsp salt
  • 1/4 tsp caster sugar
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 egg white
  • 1 tsp cornflour
  • 1 clove garlic (finely minced)
  • 1 tsp ginger (finely minced)
  • 2 tbsp spring onion (finely diced)
  • 2 tbsp coriander leaves (optional)

STEPS

  1. Add the prawn meat to a food processor (or a container that will fit an immersion blender) alongside the sugar, salt, and pepper, and blitz briefly to combine (about 10 seconds). Add the sesame oil, soy sauce, egg white, and cornflour, and blitz again for about 30 seconds to emulsify.

  2. Add the mixture to a bowl, and mix in the garlic, ginger, spring onion, and coriander leaves (if using).

  3. Cut the crusts off the bread, and spread the prawn mixture edge-to-edge on each piece before cutting diagonally into two triangles. With the sesame seeds spread on a plate, press each piece of bread prawn-side-down into the seeds to get full coverage.

  4. Heat the oil in a heavy cast iron pan to 190ºC1. When at temperature, fry the prawn toast 4 pieces at a time face down for 2.5 minutes, before flipping and frying for another minute. Drain on a paper-towel lined tray.

  5. Serve sprinkled with additional spring onion and with sweet chilli sauce for dipping.

NOTES

  1. While deep frying is traditional, you can also choose to shallow fry. ↩︎

Related