Sesame prawn toast served on a plate with soy sauce

Sesame prawn toast

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(7 ratings)

Prep: 30 mins Cook: 15 mins Plus chilling


Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal372
  • fat27g
  • saturates5g
  • carbs11g
  • sugars1g
  • fibre3g
  • protein19g
  • salt0.7g
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  • 200g prawns, peeled and cleaned



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 garlic clove, roughly chopped
  • 1 tsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g sesame seeds
  • groundnut or sunflower oil, for shallow frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  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.

  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. 

  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.

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Comments, questions and tips

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Captain Panick's picture
Captain Panick
30th Nov, 2019
Absolutely magnificent. Did these last night, and after six years in France without them, it was a delight. The only question I have, and I will put in a further question, is the recipe states 100 gram of sesame seeds. As the bottle I have, that fits in my spice rack, contains 45 gram, I reckon that about 10 gram seems about right.
29th Sep, 2019
Really tasty! Worth the effort.
22nd Aug, 2019
These turned out amazing, my guests devoured them, I should have made more!!! I served them with the prawn hot & sour soup which also went down a storm & were perfect together
11th Sep, 2018
I don't have a food processor but have a cheap hand blender and this worked just fine. I didn't have any spring onions either but tasted fine without. Could probably do without the sugar as was slightly too sweet for me but that's just personal preference or if you want to make it a bit healthier. But very easy and very tasty recipe.
Captain Panick's picture
Captain Panick
30th Nov, 2019
The recipe states 100 gram of sesame seeds. As the bottle I have, that fits in my spice rack, contains 45 gram, I used about 10 gram. A slight arithmetic error?
18th Oct, 2018
Should the prawns be raw or cooked?
goodfoodteam's picture
23rd Oct, 2018
Thanks for your question. They are raw.
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