When it comes to this Sesame Prawn Toast, you won’t be able to stop at one. Slices of bread topped with a flavourful prawn mixture and sesame seeds are fried to golden perfection for this classic Chinese takeaway finger food. Start this recipe a day ahead.
Sweet chilli sauce for dipping or see post for a homemade sauce
Day before serving
Cut the crusts off of the bread, then cut each slice in half. Lay them flat on a wire rack and cover with a clean tea towel. Allow to sit overnight to dry out.
Day before OR on day of serving
Shell and devein the prawns and roughly chop, then put them in a food processor.
Add the onion, soy sauce, ginger, garlic and egg. Pulse until everything is chopped and combined well but still a few prawn chunks. Store in an airtight container if doing this the day before.
Day of serving
Top each bread stick with a layer of prawn mixture, roughly 1cm thick. Level it out so that it cooks evenly.
Roll the side with prawn mix in sesame seeds then place sesame seed side up on a wire rack.
Heat about 1 inch of oil in a large saucepan to 180C. Add a thermometer on the side so that you can keep an eye on the temperature throughout. Line a baking tray with 2-3 layers of roughed up paper towel.
Gently place 5-6 prawn toast pieces into the oil, sesame seed side down and allow to cook for 2-3 minutes until nicely golden.
Remove from the oil and place them (seed side down) on the paper towel while you cook the rest.
Serve immediately with sweet chilli sauce for dipping
Drying the bread in the oven: If you don't have time to do it overnight, cook it in a 160C / 320F / 140C fan forced oven for 10-15 minutes.
This recipe can be halved easily: Everything halves pretty simply but instead of a whole egg, just use an egg white.
Discard leftover sesame seeds.
Test one: once you’ve cooked a batch, cut one open, straight through the centre, to make sure the prawn filling is opaque and there are no translucent parts anymore. This will give you a good indication of the cooking time you need with your particular setup.
Don’t crowd the pan: When you add the toasts to the oil, it will immediately drop the temperature a little which can cause it to absorb more oil and cook more slowly. I find 4-5 in a regular dutch oven works well.
Use a thermometer in the oil: this way you can keep it at a constant temperature.
Dipping sauce: see the post for a great recipe for dipping sauce.
Make ahead: You can make the prawn mixture ahead of time and store it in an airtight container in the fridge for up to 24 hours before spreading on the bread.
Reheating: While best served fresh, you can reheat leftover for about 10 minutes at 180C / 350F / 160C in the oven.
Freezing; They can be frozen and it's best done uncooked. See the post for the best method.
For more delicious appetisers and snacks, click here.
Author: Marie Roffey
Course: appetiser, Snack
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