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!
- 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
- 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.
- 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.
- 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.
- 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.