Sesame Prawn Toast Delight (Print Version)
# Ingredients:
01 -
10 slices white bread
02 -
750 g raw prawns, in shell (1.6 lb)
03 -
2 large spring onions, roughly chopped
04 -
2 teaspoons light soy sauce
05 -
1 ½ teaspoons freshly grated ginger
06 -
2 small garlic cloves, roughly chopped
07 -
1 egg
08 -
½ cup sesame seeds
09 -
4 cups vegetable oil, for deep frying
10 -
Sweet chilli sauce for dipping
# Instructions:
01 -
Cut the crusts off the bread and slice each piece in half. Lay the slices flat on a wire rack covered with a clean tea towel and let sit overnight to dry out. Alternatively, dry in a 160C (320F) / 140C fan oven for 10-15 minutes.
02 -
Shell and devein prawns, then roughly chop. Place in a food processor with spring onions, soy sauce, ginger, garlic, and egg. Pulse until combined but leave some prawn chunks. Store in an airtight container if preparing ahead.
03 -
Spread an even layer (about 1 cm thick) of prawn mixture onto each bread slice. Level it out. Roll the prawn-topped side in sesame seeds, then place sesame-side up on a wire rack.
04 -
Heat 1 inch of oil in a large saucepan to 180C (350F), using a thermometer to maintain the temperature. Fry 5-6 pieces at a time, sesame side down, for 2-3 minutes until golden. Place cooked pieces sesame side down on paper towel while preparing the rest.
05 -
Serve immediately with sweet chilli sauce for dipping.
# Notes:
01 -
Dry bread overnight for better texture or use a low oven as a quick alternative.
02 -
Use a thermometer to maintain consistent oil temperature and prevent toasts from absorbing excess oil.
03 -
Test a cooked piece to ensure the filling is fully opaque before completing the batch.