Prawn toast

If you order Chinese takeaway, and order the hors d’oeuvres, you will most likely get prawn toast.  Apart from the spring rolls, this is probably one of my favourite things from a Chinese takeaway (I love prawns, you see).  I’ve always heard about how easy it is to make, but I could never wrap my mind around how the prawn would stick to the bread!

All week last week, I googled recipes for prawn toast and pored over directions.  I put together what I thought were common ingredients and hoped for the best!  Which was, in itself, such a dangerous thing to do since I had never (ever) made prawn toast!  But it worked and all night, as I was wallowing in prawn toast, I was thanking the cooking gods for smiling on my experimentation!

Ingredients:

  • 200g prawns, peeled and deveined
  • 2 spring onions (the white part only), chopped finely
  • ½ tsp salt
  • 1 tsp ground fresh ginger
  • 1 tablespoon cornflour
  • dash soy sauce
  • dash sesame oil
  • 1 egg white
  • 4 slices white bread (optional: crusts removed)
  • 500g sesame seed
  • 500ml vegetable oil for frying

Directions:

  1. In a food processor, add the prawns and the spring onions.  Blitz until a rough past is formed.  Turn the prawn paste out into a bowl.
  2. Add salt, cornflour, ginger, soy sauce, sesame oil, and egg white to the prawn paste and mix until well incorporated.  The mixture should feel like a heavy paste.
  3. Divide the paste into 4 portions.  Using a palette knife spread a quarter of the prawn paste onto a slice of white bread evenly.  Dip the filling side onto the sesame seeds making sure all the mixture is covered.
  4. Deep fry the toast in hot oil, filling side down first, until golden brown.  Flip over to brown the other side and drain on a absorbent paper and slice into quarters and serve.

Prawn toast

 

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