Prawn Toast (Shrimp Toast)

Name: Prawn Toast (Shrimp Toast)
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
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))

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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 on Chinese style paper with sweet and sour sauce in bowl

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.

prawn toast being dunked into sweet and sour sauce

FAQ’s

What is prawn toast?

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.

How to make prawn toast?

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.

Are prawns the same as shrimp?

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.

Can prawn toast be made ahead of time?

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.