Sesame Prawn Toast Recipes

SESAME PRAWN TOAST RECIPE

Steps:

• Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.
• Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).
• Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.
• Place the sesame seeds onto a plate or in a shallow bowl.
• Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
• Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.
• Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.
• Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.
• Repeat until all you prawn toast is cooked.
• Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.

SESAME PRAWN TOAST

Steps:

• To make the paste, put in your food processor: the prawns, salt, egg, ginger, soy, onions and sesame oil, process into a paste.
• Cut the bread into rectangles, approx 3 per slice.
• Spread the prawn paste on the bread, with a slight mound in the center.
• Put the sesame seeds in a small bowl and press the paste side into the seeds.
• Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown.
• Remove from the oil, drain on paper kitchen towel.
• Repeat process until they are all done.
• NOTE: Use bread that is not fresh, if it is, dry it out in your oven, it will absorb less oil You can also make the paste by hand chopping everything very finely.

SESAME PRAWN TOAST

Steps:

• 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.
• 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.
• 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.

SESAME PRAWN TOAST RECIPE | CHINESE TAKEAWAY

Steps:

• Combine the raw prawns, ginger, garlic, egg white, scallions, light soy sauce, salt, and white pepper in a mini food processor. Blend until it becomes a paste.
• Slice the white bread with 2 straight cuts across each piece from corner to corner for 12 triangles of bread. Spread the above paste evenly across one side of each prawn toast triangle.
• Place the sesame seeds onto a plate. Using the side of the triangles with the paste, gently dip until you get a nice even covering of seeds on one side. Then heat your wok. Add oil. Place the first triangle paste-side into the oil. If it sizzles, your wok is ready.
• Add the triangles into the oil, paste side down, and cook. Turn as needed until the bread is golden and the paste is well cooked. Line a plate with a kitchen roll and place the sesame prawn toast on it. Serve with the chilli jam dip while hot.

SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.