Prawn Toast (Shrimp Toast)
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!
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.