I'm obsessed with prawn toast. What? You didn't know? I'm good at hiding my obsessions :) Can't imagine a Chinese/Thai meal out/ takeaway without prawn toast. But I've never dared to make it at home - didn't want to ruin it for myself if it turned out terrible!
Then, last year my friend and I decided to make ourselves a Thai dinner, and I bravely suggested prawn toast to complement her green curry. And then, earlier this year, my husband and I got ourselves a dim sum steamer (more on this later!) and we decided to cook up a Chinese feast, which had to include prawn toast of course. So I've had a bit of practice!
Here's my recipe. It's a mish mash of a few I've read online.
What you need
- Raw king prawns - 300 g
- Spring onion - 2
- Ginger - 1 inch
- Light soy sauce - 1 tsp
- Sesame oil - 1 tsp
- Corn flour - 1 tbsp
- Salt - a pinch
- Sesame seeds - 1 cup
- Bread - 8 slices
- Egg - 1
- Vegetable oil for frying
What you do
- De-shell and de-vein the prawns (I used supermarket packaged prawns, so just needed to wash them)
- Chop the spring onions
- Chuck the prawns, spring onion, ginger, corn flour, soy sauce, salt, sesame oil into a blender. Crack an egg into this too
- Blend coarsely
- Remove from blender into a bowl
- Heat oil in a wok for deep frying
- Tip sesame seeds onto a plate
- Cut each slice of bread into 4 triangles
- Spread the prawn mixture onto each triangle
- Now invert the triangle face-down onto the sesame seeds, so they stick to the prawn mix
- When the oil is hot, carefully place the triangles into it and deep fry both sides till golden brown. Should take about a minute to do each batch
- All done!
Tip 1: Make sure your oil is hot, but isn't smoking. Too hot, and your bread will burn without the mixture cooking
Tip 2: Make yourself a nice ginger-soy dip to go with it. 4 tbsp soy sauce + half an inch of ginger chopped fine + half a thai chilli chopped fine + 1 tbsp sesame oil