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A plate of Chinese prawn toast with herb garnish.
Victoria Haneveer

Sesame Prawn Toast (Chinese Shrimp Toast)

These prawn toast triangles have seasoned prawns, water chestnuts and green onion spread over white bread. They're coated with sesame seeds and fried until crisp.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 32 pieces
Course: Appetizer
Cuisine: Hong Kong Chinese
Ingredients Method Notes

Ingredients
 

  • 8 slices thick white sandwich bread, crusts removed
  • ¾ pound (340g) raw peeled and deveined prawns (shrimp), patted dry
  • ½ yellow onion, roughly chopped
  • 2 or 3 water chestnuts, drained
  • 1 green onion (spring onion), finely chopped
  • 1 large egg, lightly beaten
  • 1 tablespoon cornstarch
  • Salt and freshly ground black pepper, to taste
  • A few drops sesame oil
  • ½ cup (70g) sesame seeds, plus more if needed
  • 2 to 4 cups (500ml to 1 liter) neutral oil for deep frying, or enough for a depth of about 1 ½ inches (4cm)
  • Sweet chili sauce, plum sauce or soy sauce, optional, for serving

Equipment

  • Food processor or sharp chef's knife
  • Deep, heavy saucepan or wok
  • Deep-fry thermometer
  • Spider strainer or slotted spoon
  • Wire rack or paper towels

Method
 

  1. Add the prawns, yellow onion and water chestnuts to a food processor. Pulse until finely minced and sticky, stopping before the mixture becomes runny.
    2. You can also chop everything very finely with a sharp chef's knife.
  2. Transfer the mixture to a bowl. Add the green onion, egg, cornstarch, salt, black pepper and sesame oil, then mix until evenly combined.
  3. Cut each slice of bread diagonally in both directions to make 4 small triangles. You should have 32 pieces.
  4. Add the sesame seeds to a shallow dish. Spread a heaped teaspoon of prawn mixture over one side of each bread triangle, taking it right to the edges. Press the prawn side gently into the sesame seeds.
  5. Add the frying oil to a deep, heavy saucepan or wok. Heat it to 375°F (190°C).
    6. The oil should sit about 1 ½ inches (4cm) deep and the pan should be no more than half full.
  6. Working with 6 to 8 pieces at a time, add the toast to the hot oil with the prawn side facing down. Fry for 1 ½ to 2 minutes until the sesame seeds are golden, then flip and fry the bread side for another 30 to 60 seconds.
  7. Lift out the prawn toast with a spider strainer or slotted spoon. Drain it on a wire rack or paper towels. Check the prawn layer is opaque and firm. Its center should reach 145°F (63°C) if you test it with a food thermometer.
  8. Let the oil return to 375°F (190°C) before you add the next batch. Serve the prawn toast hot with your preferred dipping sauce.

Notes

  • Use raw prawns, not precooked ones. Frozen raw prawns are fine if you thaw them in the fridge first and pat them thoroughly dry.
  • Don't assemble the toast early because moisture from the prawn mixture will make the bread mushy. You can prepare the filling up to 4 hours ahead and keep it covered in the refrigerator.
  • Keep the oil around 375°F (190°C) and avoid crowding the pan. Oil that's too cool makes the bread greasy because it soaks in before the bread's crisp.
  • Refrigerate leftovers within 2 hours and use them within 1 day. Reheat uncovered at 400°F (200°C) for 7 or 8 minutes, or until piping hot.