Why You’ll Love This Recipe

I love this recipe because it delivers that perfect mix of crispy and juicy in every bite. The prawn mixture is full of freshness from garlic, ginger, and spring onion, while the sesame seed crust adds a beautiful nutty crunch. They’re surprisingly simple to make, can be prepped ahead, and are always a hit when served hot with a side of soy sauce for dipping.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

350 g green prawn meat
1 garlic clove, roughly chopped
1 tsp finely grated ginger
2 eggwhites
2 spring onions, chopped
2 tsp light soy sauce, plus extra to serve
6 slices white bread, crusts removed
Sesame oil, to brush
1/3 cup sesame seeds
Sunflower oil, to shallow-fry
Micro herbs, to garnish

Directions

1. I place the prawn meat, garlic, ginger, eggwhites, spring onions, and soy sauce in a food processor. I blend until a smooth, thick paste forms.

2. I season the mixture with a little sea salt and freshly ground black pepper, then transfer it to a bowl. I cover and refrigerate it for at least 30 minutes to firm up slightly.

3. I brush one side of each slice of bread with a little sesame oil. On the same side, I spread a generous layer of the prawn mixture, making sure to cover the bread evenly right to the edges.

4. I pour the sesame seeds onto a small plate and press the prawn side of each bread slice into the seeds to coat.

5. I heat about 1–2 cm of sunflower oil in a deep frying pan over medium-high heat. When hot, I carefully add the toasts, a few at a time, prawn side down first.

6. I fry each side for 1–2 minutes, or until golden brown and crisp.

7. I drain the cooked toasts on paper towel, then slice each one into triangles.

8. I arrange them on a serving plate, garnish with micro herbs, and serve immediately with extra soy sauce for dipping.

Servings and Timing

This recipe makes about 12 pieces. It takes 50 minutes to prepare (including chilling time) and 20 minutes to cook, for a total of about 1 hour and 10 minutes. These toasts are best enjoyed hot and fresh for maximum crunch.

Variations

Sometimes I like to add a dash of chili flakes or a few drops of chili oil to the prawn paste for a spicy twist. For a slightly sweeter flavor, I add a small squeeze of lime juice or a pinch of sugar to balance the saltiness. I’ve also made a version using wholemeal bread for a nuttier taste, or topped the finished toasts with a drizzle of sweet chili sauce instead of soy. For a lighter version, I bake them in the oven until crisp instead of frying.

Storage/Reheating

If I have leftovers, I let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking tray and warm them in a 180°C oven for about 10 minutes until crisp again. I don’t recommend microwaving as it makes the bread soft. The prawn mixture can also be made ahead and kept chilled for up to 24 hours before spreading and frying.

FAQs

Can I use cooked prawns instead of raw?

No, I prefer raw prawns for this recipe — they bind better and create a smoother texture once blended.

Can I bake them instead of frying?

Yes, I can bake them at 200°C for about 12–15 minutes until golden and crisp.

What type of bread works best?

Soft white sandwich bread gives the best texture, but sourdough or brioche slices work too.

Can I freeze them?

Yes, I freeze the uncooked toasts on a tray until solid, then store in freezer bags for up to a month. I cook them straight from frozen.

How do I stop the bread from absorbing too much oil?

I make sure the oil is hot before adding the toasts and don’t overcrowd the pan.

Can I use sesame oil in the frying pan?

No, I prefer sunflower or vegetable oil for frying since sesame oil burns easily — I just brush it onto the bread for flavor.

Can I make the prawn paste without a food processor?

Yes, I finely chop the prawns by hand and mix everything together — it will have more texture but still taste great.

Can I make them smaller for canapés?

Definitely! I cut each bread slice into quarters before adding the topping for bite-sized portions.

Can I add other herbs or vegetables?

Yes, a little coriander, chives, or finely chopped water chestnut adds extra flavor and crunch.

What sauce goes best with these?

Soy sauce is classic, but I also love serving them with sweet chili, garlic mayo, or hoisin dipping sauce.

Conclusion

These homemade Prawn Toasts are a crunchy, flavorful delight that never fail to impress. I love how simple they are to make and how they bring that authentic restaurant-style taste straight to my kitchen. The combination of juicy prawns, crisp sesame crust, and soft bread makes every bite irresistible. Whether I’m serving them as a starter, a party snack, or just a special treat, these golden toasts always disappear fast — they’re that good.