Crispy Chinese Sesame Prawn Toast
Crispy Chinese Sesame Prawn Toast is a classic Chinese appetiser made with golden fried bread topped with flavourful prawn paste and crunchy sesame seeds. Perfect for entertaining, Yum Cha style platters or as a delicious starter.
Ingredients
- 250g raw prawn meat
- 1 egg white
- 2 teaspoons each Chinese cooking wine and cornflour
- 1 teaspoon each crushed garlic and grated fresh ginger
- 1 teaspoon each of sesame oil, oyster sauce and 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
- ⅓ cup white sesame seeds
- 2 tablespoons black sesame seeds, optional
- Neutral cooking oil, for shallow frying
Instructions
- MAKE THE PRAWN PASTE: Place the prawns, egg white, Chinese cooking wine, cornflour, garlic, ginger, sesame oil, oyster sauce, sugar, white pepper and salt into a food processor. Blend until a smooth paste forms. Transfer to a bowl and stir through the spring onion and coriander if using. Cover and chill for 30 minutes.
- SPREAD ONTO THE BREAD:Lay the bread slices on a clean work surface. Divide the prawn mixture evenly between the slices. Using a spatula or butter knife, spread the mixture evenly over the bread right to the edges.
- FRY THE PRAWN TOAST:Pour enough cooking oil into a large frying pan to come about 2 to 3 cm up the side. Heat over medium high heat until the oil reaches about 180°C. Cook the bread in batches, prawn side down, for about 5 minutes or until the sesame seeds are golden and the prawn mixture is cooked through. Turn and cook the bread side for 1 to 2 minutes until golden and crisp. Transfer to paper towel, then to a wire rack.
- SLICE + SERVE:Cut each slice into quarters for 24 pieces, or halves for larger portions. Arrange on a serving platter and garnish with coriander and spring onion if desired. Serve hot with sweet and sour sauce, sweet chilli sauce, soy sauce, Sriracha or Kewpie mayonnaise.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
- Sesame Seeds:
If black sesame seeds are unavailable, simply use extra white sesame seeds instead. Black sesame seeds can usually be found in the nut and dried fruit aisle at supermarkets, as well as in Asian grocers and bulk food stores. - Sauces to Serve With Prawn Toast:
Sweet and sour sauce is the classic pairing for prawn toast. Sweet chilli sauce, soy sauce, Sriracha or Kewpie mayonnaise also work beautifully as dipping sauces. - To Make Ahead:
Cook the prawn toast as directed and allow it to cool completely. Store in an airtight container in the fridge for up to 24 hours. Reheat on a lined baking tray in a 200°C oven for 7 to 8 minutes or until piping hot. - To Freeze:
Cook the prawn toast and allow it to cool. Place into zip lock bags with baking paper between layers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on a lined baking tray in a 200°C oven for 7 to 8 minutes until hot and crisp.