Prawn toasts

Ingredients

• 6 sliceswhite bread
• 600 gprawns
• 1spring onion
• 4 gfresh ginger
• 20 gegg white
• 7 gcornflour
• 3 gsesame oil
• as neededfine salt
• as neededwhite pepper
• 4 grice wine
• 100 gwhite sesame seeds
• 500 gpeanut oil

Instructions

1. 1

   Clean the prawns

   Remove the heads, shells and legs from the prawns. Make a shallow cut along each back and remove the intestinal vein with the tip of a knife or a cocktail stick. Rinse briefly if needed, then dry thoroughly with kitchen paper; after cleaning, you should have about 250 g of prepared prawns.

2. 2

   Chop the prawns

   Chop the prawns with a knife, leaving some texture rather than turning them into a paste, and put them in a bowl. Clean the spring onion, slice the green part and set it aside.

3. 3

   Add aromatics

   Finely chop the white part of the spring onion and add it to the prawns with the grated fresh ginger.

4. 4

   Season the mixture

   Add the salt, white pepper and rice wine.

5. 5

   Add binding ingredients

   Stir in the sesame oil, cornflour and egg white.

6. 6

   Chill and fill

   Mix vigorously until everything is combined into a compact, slightly sticky mixture, then chill it for 15 minutes. Remove the crusts from all 6 slices of bread. Spread the prawn mixture evenly over 3 slices, smoothing it across the surface.

7. 7

   Coat and heat

   Top each filled slice with another slice of bread and press gently so the layers adhere. Press the edges into the sesame seeds. Pour the peanut oil into a frying pan suitable for deep-frying or a wok and heat it to 170°C. Carefully lower the toasts into the hot oil.

8. 8

   Fry until golden

   Fry for 3–4 minutes, then carefully turn the toasts and cook for a further 3–4 minutes, until golden on both sides. Lift them out with a slotted spoon and place straight onto kitchen paper to drain.

9. 9

   Cut and serve

   Cut each toast in half to make 6 rectangles in total. Serve hot, with chilli or sweet-and-sour sauce on the plate, and finish with the reserved spring onion greens.

What are prawn toasts?

Prawn toast is a crisp fried appetiser made by spreading a seasoned prawn mixture over bread. It is commonly associated with Chinese restaurants in the UK, though versions of prawn-and-bread snacks appear in several food traditions.

This version sandwiches the filling between two slices, then rolls the edges in sesame seeds. Chopping the prawns by hand keeps the centre pleasantly textured, while the thin bread layers fry to a crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 32g protein, 42g carbs, 29g fat.

The bread supplies most of the carbohydrates, while the prawns provide the main share of the protein. Sesame seeds and frying oil contribute much of the fat, though the amount absorbed during frying varies. For a more balanced plate, serve a few pieces with a fresh, lightly dressed salad.

Prepare the prawns well

Dry prawns: Remove the shells and vein, then pat the prawns thoroughly dry. Excess moisture can loosen the filling and make the oil spit.

Keep some texture: Chop the prawns rather than blending them smooth. Small pieces give the filling a firmer, more distinct bite.

Build a cohesive filling

Spring onion and ginger: The finely chopped white part of the spring onion and grated ginger flavour the prawn mixture. Save the green part for the final garnish.

Binding: Egg white and cornflour help the chopped prawns hold together, while sesame oil adds a nutty note. Mix thoroughly, then give the filling its full 15 minutes in the fridge to firm up.

Seal and coat the toasts

Press gently: Add the top slices and press just enough for the bread to stick to the filling without squeezing it out.

Sesame edges: Coat the edges in sesame seeds as directed. They add crunch and flavour around the sides while the bread surfaces brown in the oil.

Fry for a crisp finish

Oil temperature: Heat the peanut oil to 170°C before adding the toasts. If the oil is too cool, the bread can absorb more oil; if it is too hot, the outside may brown before the filling is cooked.

Doneness: Fry each side for 3–4 minutes, looking for an even golden colour. Drain the toasts straight away on kitchen paper to remove excess oil.

Serve them hot

Cut each toast in half to make 6 pieces, then serve while the bread is still crisp. The reserved spring onion greens add a fresh finishing touch.

A chilli or sweet-and-sour dipping sauce is suggested in the method. Serve it alongside rather than adding it to the filling.

Recipe notes & tips

• Pat the cleaned prawns dry before chopping to keep the filling firm.
• Use a knife to chop the prawns so the filling retains some texture.
• Chill the mixed filling for the full 15 minutes before assembling.
• Press the bread slices together gently to seal without pushing out the filling.
• Use a thermometer to check that the oil reaches 170°C.
• Drain the fried toasts on kitchen paper and serve them promptly.

Variations

• Add chilli: Mix a little finely chopped chilli into the prawn filling for extra heat.
• Use brown bread: Swap in thin slices of brown bread for a nuttier flavour.
• Add coriander: Stir chopped fresh coriander into the filling for an herbal note.
• Try another oil: Use a neutral oil suitable for frying if peanut oil is unsuitable.
• Change the dip: Serve with a chilli or sweet-and-sour sauce, as suggested in the method.

Common mistakes to avoid

• Wet prawns: The filling can turn loose; dry the cleaned prawns thoroughly before chopping.
• Prawn paste: Blending the prawns smooth removes their texture; chop them by hand instead.
• Skipping the chill: A warm filling is harder to handle; refrigerate it for 15 minutes.
• Overfilling the bread: Too much mixture can squeeze out at the edges; spread an even layer.
• Cool oil: The bread may absorb more oil; wait until the oil reaches 170°C.
• Crowded frying: Adding too many toasts at once can lower the oil temperature; fry in batches if needed.

How to store

For the best crisp texture, serve the toasts straight after frying. If you have leftovers, refrigerate them in an airtight container for up to 2 days and reheat in an oven or air fryer until hot and crisp; avoid the microwave, which softens the bread.

Frequently asked questions