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Sesame prawn toast

Sesame prawn toast served on a plate with soy sauce

Sesame prawn toast

Name: Sesame prawn toast
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g prawns peeled and cleaned; 1 garlic clove roughly chopped; 1 tsp finely grated ginger; 1 egg white; ½ tsp golden caster sugar; 1 tsp light soy sauce plus extra to serve; 2 spring onions very finely chopped; 3 slices white bread crusts removed; sesame oil for brushing; 1 egg lightly beaten; 100g sesame seeds; groundnut or sunflower oil for shallow frying

Diana Henry

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Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

Plus chilling

A star rating of 4.7 out of 5.35 ratingsRate

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Use up leftover bread to make that classic Chinese starter – sesame prawn toast. Serve with soy or a sweet & sour sauce for dipping

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

200g prawns

peeled and cleaned
1 garlic clove

roughly chopped
1 tsp finely grated ginger
1 egg white
½ tsp golden caster sugar
1 tsp light soy sauce

plus extra to serve
2 spring onions

very finely chopped
3 slices white bread

crusts removed
sesame oil

for brushing
1 egg

lightly beaten
100g sesame seeds
groundnut or sunflower oil

for shallow frying

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Nutrition: Per serving

kcal372
fat27g
saturates5g
carbs11g
sugars1g

low
fibre3g
protein19g
salt0.7g

Method

step 1

Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
step 2

Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
step 3

Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

Recipe from Good Food magazine, February 2018

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A star rating of 4.7 out of 5.35 ratings

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