This dish is popular as a starter in Chinese restaurants in Scotland and beyond.
I like to serve this with sweet chili dipping sauce, and some of my other favorite Chinese dishes (see picture), such as spring rolls and duck salad, which I made from left over Peking Duck.
My Peking Duck recipe is coming here soon!
- 7 oz (200g) of uncooked thawed prawns (shrimp), peeled and deveined
- 3 slices of thick sliced white bread (works better with bread that’s a few days old)
- 2 spring onions (green onions) chopped
- 1 & 1/2 teaspoons of crushed or dried garlic
- 1 teaspoon of crushed or dried ginger
- 1 teaspoon of soy sauce
- 1 egg
- Oil for frying (I prefer vegetable oil for this recipe)
- 9 tablespoons of white sesame seeds
Now Let’s Cook
To fry the prawn toast, you will need a frying pan filled with around two inches of oil.
Preparing the Mixture
Place the prawns, spices, chopped spring onion, soy sauce, and the egg in a bowl.
Using a hand blender, blend until all the ingredients are well combined, and spread the mixture evenly over the bread.
Place the sesame seeds on a plate, and press the coated bread on to the sesame seeds (prawn mixture side down), you want the pawn mixture to be completely covered with sesame seeds.
Cooking the Prawn Toast
Heat oil to 175C/350F, hot enough that if you drop in a sesame seed it sizzles.
Cut the bread into triangles, and place carefully in the pan seed side down.
Cook each side for 2 to 3 minutes until golden brown, once fully cooked remove the toast carefully and place on kitchen paper to drain.
I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.