The next time you find yourself yearning for the delectable Chinese and Yum Cha Prawn Toasts, channel your inner culinary enthusiast and whip them up at home. Not only is it a more economical option, but the preparation is straightforward, and the flavour surpasses that of your neighbourhood restaurant. Get ready for your guests to request seconds—they won’t be able to resist!
Prawn Toast, also known as Shrimp Toast in the United States, is a beloved classic in Chinese restaurants and a popular item served from trolleys during Yum Cha. Indulging in a plate of this delightful dish, featuring fried bread, succulent prawns, and golden sesame seeds, adds a touch of decadence to any dining experience.
Surprisingly, making Prawn Toast at home is a breeze, offering a quick and easy way to enjoy this delectable treat in the comfort of your own kitchen. Ideal for parties and gatherings, this finger food can be prepared in advance and is sure to vanish from the table – a guaranteed hit!
Making ahead
After some trial and error, I’ve discovered three excellent options if you need to prepare this dish in advance.
- SAME DAY: The prawn paste can be made up to 8 hours in advance. Cover it with plastic wrap and chill until ready to assemble and fry. When you’re ready, spread the bread with the paste, coat it with the seeds, and shallow fry right before serving. To prevent the bread from getting soggy, it’s best to keep them separate until the cooking stage.
- 24 HOURS IN ADVANCE: Cook fully as directed in the recipe card. After frying, allow it to cool completely. Once cool, store in an airtight container for up to 24 hours. To reheat, transfer to a lined baking tray and bake in a 200°C oven for 7-8 minutes until piping hot. Serve immediately.
- TO FREEZE: These prawn toasts also freeze well. This is a great option for when you have a party coming up and want to get ahead with the food. Cook the toasts as directed, allow them to cool, then transfer to zip-lock bags (with baking paper between layers). Label, date, and freeze for up to 3 months. Thaw in the fridge overnight. To reheat, place them on lined baking trays and bake in a 200°C oven for 7-8 minutes or until piping hot. Serve immediately.
Expert tips
- Use Fresh Prawns: For the best flavour, use fresh prawns rather than frozen ones. It makes a noticeable difference in the taste and texture of the prawn paste.
- Check Prawn Paste Consistency: The prawn paste should have a thick and sticky consistency, making it easy to spread on the bread. If it’s too runny, it might not adhere well during frying.
- Coat Evenly with Sesame Seeds: Coat the prawn paste-covered bread evenly with sesame seeds. This not only adds flavour but also provides a delightful crunch to each bite.
- Use a Food Processor: Using a food processor to make the prawn paste ensures a smooth and well-blended mixture. It’s efficient and ensures a consistent texture.
- Serve Immediately: Prawn toasts are best enjoyed immediately after frying. The crispy texture and flavours are at their peak when served fresh.
- Experiment with Dipping Sauces: Try different dipping sauces to enhance the flavour. Chinese Sweet and Sour Dipping Sauce, Sweet chilli sauce, soy sauce, or a simple soy-ginger dip can complement the prawn toasts well.
- Control Oil Temperature: Maintain a consistent oil temperature while frying to achieve crispy and golden prawn toasts. Use a kitchen thermometer to monitor the oil temperature.
- Get Creative with Shapes: Instead of traditional triangles, consider cutting the bread into different shapes for a visually appealing presentation. Rectangles or bite-sized squares can add a unique touch to your prawn toasts.
FAQ’s
Prawn toast (shrimp toast) is a Cantonese dim sum dish originating from Hong Kong. It is made from coating white bread in prawn paste which is then coated in sesame seeds and deep fried until golden brown and crunchy. It is usually cut into small triangles and is a common entree or appetiser in Western Chinese cuisine.
Prawn toast (shrimp toast) is very easy to make. It is made by processing prawns along with egg white, cornflour and a handful of seasoning sauces and spices till a smooth paste forms. Spring onions and coriander (optional) are then folded through. This mixture is then spread over white bread slices, dipped into sesame seeds then deep fried.
Although they are similar, prawns tend to be larger and sweeter than shrimp. In the UK, Australia, New Zealand and Ireland, “prawn” is the general term used to describe both prawns and shrimp. In America, the term “shrimp” is used much more frequently.
Yes! The prawn paste can be made up to 8 hours ahead of time, then spread onto the bread and coated just before serving. They can also be cooked and allowed to cool, then stored in the fridge for 24 hours or freezer for 3 months (thaw before reheating). To reheat, place onto a lined baking tray and bake at 200C for 7-8 minutes or until piping hot.
Prawn Toast (Shrimp Toast)
Ingredients
- 250g raw green prawn meat
- 1 egg white
- 2 teaspoons Chinese cooking wine (shaoxing Wine)
- 2 teaspoons cornflour (cornstarch)
- 1 clove garlic, crushed
- 2cm piece ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon caster sugar
- ¼ teaspoon each ground white pepper and salt
- 1 spring onion, thinly sliced
- 1 tablespoon chopped coriander (optional)
- 6 slices thick white bread (I used 'Toast' style)
- ⅓ cup white sesame seeds
- 2 tablespoons black sesame seeds (optional or use extra white sesame seeds)
- Cooking oil, to shallow fry (canola, vegetable, rice bran etc)
Instructions
- Place prawns, egg white, wine, cornflour, garlic, ginger, sesame oil, oyster sauce, sugar, white pepper & salt into a small food processor or blender and blend until a smooth paste forms. Transfer mixture to a bowl. Stir through spring onions and coriander, if using. Cover and chill for 30 minutes.
- Lay bread slices out on a clean work surface. Roughly divide prawn mixture into 6. Top each slice of bread with one portion of the mixture. Using a spatula or butter knife, spread the prawn mixture evenly over the bread and going right to the edges. Repeat with all slices of bread.
- Pour enough cooking oil into a large frying pan to come 2-3cm up side of the pan. Heat over medium-high heat until oil reaches 180C (when oil is ready, a cube of bread turns golden in 15 secs). Cook the bread, in batches, prawn-side down, for 5 mins or until sesame seeds are golden and prawn mixture is cooked through. Turn and cook for 1-2 minutes or until golden underneath. Transfer to a plate lined with paper towel then to a wire rack.
- Pour enough cooking oil into a large frying pan to come 3cm up side of the pan. Heat over medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden in 15 secs). Cook the bread, in batches, prawn-side down, for 5 mins or until sesame seeds are golden and prawn mixture is cooked through. Turn and cook for 1-2 minutes or until golden underneath. Transfer to a plate lined with paper towel then to a wire rack.
- To serve, cut each slice of prawn toast into quarters (24 pieces) or in half (12 pieces) for bigger portions. Transfer to a serving plate and garnish with coriander sprigs and spring green onions (yes, I forgot to put them on for the photo – silly me ☹️) Serve with Sweet & Sour Sauce, sweet chilli, soy, Sriracha or Kewpie mayonnaise.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SESAME SEEDS
If black sesame seeds are unavailable or not preferred, you can substitute with 1/2 cup of white sesame seeds. You can find black sesame seeds at Coles in the nut and dried fruit aisle, as well as at gourmet grocers, bulk food shops, or online. - SAUCES TO SERVE WITH PRAWN TOAST
Our favourite sauce that works the best is definitely my Sweet and Sour Sauce. It tastes just like what you get in a Chinese restaurant but better. They are also great with sweet chilli, soy sauce, hot chilli sauce like Sriracha or really nice dunked into Kewpie mayonnaise too. - TO MAKE AHEAD
You can make ahead by cooking the prawn toasts and allowing to cool. Once cool, transfer to an airtight container or zip-lock bag and chill for up to 24 hours. To reheat, place onto a lined tray and bake in a 200C oven for 7-8 minutes or until piping hot. - TO FREEZE
These keep well frozen and a great idea to make ahead for parties. Cook as per recipe then cool. Transfer to zip-lock bag with baking paper between layers. Label, date and freeze for up to 3 months. Thaw in the fridge overnight then place onto a lined baking tray and bake in a 200C oven for 7-8 minutes or until piping hot. Serve.
You may also enjoy
- Chinese Sweet & Sour Sauce
- The Best Dumpling Sauce (4 Ingredients)
- Chicken & Ham Spring Rolls
- Pork & Prawn Wontons with Snow Peas
- Crispy Prawn Balls
- Chilli Garlic Crisp Oil – this makes a great dipping sauce for these Prawn Toast
- Thai Pork & Prawn Spring Rolls
- Vietnamese Fried Spring Rolls (Cha Gio)
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