If you always order prawn toast with your takeaway, don’t forget you can make them in just 30 minutes and they’re healthier and tastier too. In just ten minutes you can prep all the ingredients for this delicious prawn toast recipe and have it cooked in another ten! We love this as a tasty little side to a Chinese ‘fakeaway’ at home or for a bit of a fancy homemade starter when friends or family are over for dinner, to really impress. Our favourite prawn toast dip has got to be a classic sweet chilli but you can use anything you want really, soy sauce and rice wine vinegar combine to make a tasty dip or you could ditch the dip in favour of a fresh side salad to make it into more of a robust starter.
- 175g raw prawns, roughly chopped
- ½ garlic clove, roughly chopped
- ½tsp ginger, peeled and chopped
- 1 small egg white, beaten
- 1 spring onion, chopped
- 1 tsp light soy sauce
- 4 slices of bread (crusts removed), or 8 rounds of French stick
- 2tsp sesame oil
- 1tbsp toasted sesame seeds
Whizz the prawns, garlic, ginger, egg white, spring onions and light soy sauce to a paste in a food processor. Chill the prawn paste in the refrigerator for at least 20 mins
Toast the bread on one side, then lightly brush the untoasted side with the sesame oil
Spread the prawn paste evenly over the toasted side of the bread and sprinkle with sesame seeds
Place the toasts on an oven rack and cook in a preheated oven, 240ºC (475ºF), gas mark 9, for about 10 mins or until the prawn paste is cooked and the toasts are crisp and browned. If using bread slices, cut in half diagonally. Serve.
To make prawn toast canapés, cut the crusts of slices of white slices of bread, cut into four triangles and proceed - this makes daintier toasts.