Sesame Prawn Toastie

Ingredients

• 480 gking prawns
• 20 gfresh ginger
• 1garlic clove
• 100 gsesame seeds
• 2 tspsoy sauce
• 1 tspsesame oil
• 1 tspwhite sugar
• 1egg
• 4spring onions
• 320 gwhite bread
• as neededvegetable oil
• 1 tbspsoy sauce
• 2 tbspShaoxing wine

Instructions

1. 1

   Chop the prawns

   Roughly chop half of the prawns and set them aside.

2. 2

   Make the paste

   Grate the ginger and garlic into a bowl. Mix with the 2 tsp soy sauce, sesame oil, sugar and egg white only; reserve the yolk if you like for mayonnaise. Add the remaining prawns and blend in a food processor until smooth.

3. 3

   Add spring onions

   Finely chop the spring onions and stir them into the paste with the chopped prawns you set aside.

4. 4

   Chill the filling

   Freeze the prawn mixture for 20 minutes.

5. 5

   Prepare the maker

   Switch on the toastie maker and pour the sesame seeds into a wide-rimmed bowl.

6. 6

   Coat the bread

   Butter one side of each slice of bread. Spread filling on the unbuttered side, piling it in the middle and leaving it thinner towards the edges. Place each slice filling-side down in the sesame seeds and press gently so they stick. Turn it over and press more seeds onto any bare spots.

7. 7

   Toast and serve

   Brush both plates of the toastie maker with vegetable oil. Place the slices inside buttered-side down and sesame-side up, then close the lid. When the indicator light goes off, open the maker and rotate each toastie 90 degrees to make four triangles. Close the lid and cook for a further 3 minutes. Remove the prawn toasts and cut along the lines. Serve with a dipping sauce of your choice; the suggested sauce combines 1 tbsp soy sauce with 2 tbsp Shaoxing wine.

What is prawn toast?

Prawn toast is a Chinese takeaway favourite: prawn paste is spread over bread, coated with sesame seeds and cooked until crisp. This version takes inspiration from that snack and uses a toastie maker instead of deep-frying.

The filling blends some of the prawns smooth, while chopped prawns and spring onion bring texture. Ginger, garlic and sesame give it a savoury, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 36g protein, 27g carbs, 20g fat.

The bread supplies most of the carbohydrates, while sesame seeds and cooking fat contribute much of the fat; prawns provide most of the protein. Pair a portion with vegetables or salad for a more balanced plate.

Choosing the prawns

Smooth base: blending part of the prawns with the egg white and seasonings makes a paste that can be spread over the bread.

Chopped pieces: keeping the other half roughly chopped adds bite to the filling. Pat wet prawns dry first if they are particularly damp, so the mixture is easier to spread.

Why chill the filling?

A short freeze firms the paste, making it less likely to slide off the bread as you coat it with sesame seeds. The recipe specifies 20 minutes, even though its stated total time is 15 minutes.

Spread the filling after chilling and work carefully when turning the bread into the seed bowl. Press rather than drag it through the seeds.

Getting an even sesame crust

Middle first: heap the filling in the centre and let it thin towards the edges. This helps keep the edges from becoming overly thick while giving the centre a generous prawn layer.

Firm coating: put the prawn side down in the seeds and press gently. Check for bare patches before cooking and add seeds where needed.

When is it ready?

The method uses the toastie maker's indicator light as the first timing cue, then calls for a further 3 minutes after turning the toastie through 90 degrees. Check that the bread is golden and crisp before removing it.

The filling should be hot all the way through and the prawns opaque. If your maker browns unevenly, check the toasties as they cook and follow the maker's own safety instructions.

Serving ideas

Serve the triangles while hot so the sesame crust stays crisp. The suggested dip mixes soy sauce and Shaoxing wine; you can also choose another dipping sauce you enjoy.

For a more complete meal, serve alongside a crunchy salad or lightly cooked vegetables.

Recipe notes & tips

• Use a wide bowl so the bread can be coated without knocking off the filling.
• Press the sesame seeds on gently to help them adhere.
• Keep the filling thinner near the edges so it is less likely to squeeze out.
• Brush the toastie plates with oil before adding the bread.
• Serve soon after cooking for the crispest crust.

Variations

• Add chilli: mix a little finely chopped chilli into the prawn paste for heat.
• Use brown bread: swap in brown bread for a nuttier toastie.
• Add coriander: stir chopped coriander into the filling for a fresh herbal note.
• Change the dip: serve with a dipping sauce you already enjoy.
• Boost the ginger: add more grated ginger for a sharper, warmer flavour.

Common mistakes to avoid

• Skipping the chill: the paste can be difficult to handle; freeze it for the stated 20 minutes.
• Overfilling the bread: too much paste can squeeze out; keep it thinner towards the edges.
• Leaving bare patches: uncovered areas miss the sesame crust; press extra seeds onto them before cooking.
• Forgetting to oil the plates: the toasties may stick; brush both sides of the maker with vegetable oil.
• Cutting too early: the filling can spill while the toastie is still soft; follow the maker's cooking sequence before separating the triangles.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a toastie maker or oven until hot throughout; the sesame crust may soften during storage.

Frequently asked questions