I love this recipe because it turns simple ingredients into something truly special. The prawn paste is seasoned perfectly with garlic, ginger, and soy sauce, while the sesame seeds add a nutty, toasty crunch. These bite-sized toasts are easy to prepare and cook in just minutes. They taste just like restaurant-style prawn toast but even better when made fresh at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Toast 200 g (7 oz) raw prawns, deveined and peeled 1 teaspoon minced ginger 2 garlic cloves, minced 1 egg white 2 spring onions (scallions), chopped 1 teaspoon light soy sauce ¼ teaspoon white pepper ¼ teaspoon salt 3 slices thick-cut white bread 6 tablespoons sesame seeds Vegetable oil for deep frying (approximately 1 litre)
To Serve 1 tablespoon chopped fresh coriander (optional) 2 tablespoons sweet chili dipping sauce
Directions
Prepare the prawn paste: I place the prawns, ginger, garlic, egg white, spring onions, soy sauce, white pepper, and salt in a mini food processor. I blitz the mixture until it forms a smooth paste.
Cut the bread: I cut each slice of thick white bread diagonally into four triangles, giving me 12 pieces total. I leave the crusts on for extra crunch.
Assemble the toast: I spread about 1 tablespoon of the prawn paste evenly over one side of each bread triangle. Then, I press the paste side down into a plate of sesame seeds to coat generously. I set them aside on a tray.
Fry the toast: I heat the vegetable oil in a wok or deep frying pan over high heat. To test the temperature, I drop in a small piece of bread—it should float and sizzle immediately.
Working in batches, I carefully place the bread triangles paste-side down into the hot oil and fry for 1–2 minutes. I then flip them and cook for another 30–60 seconds, until the bread is golden brown and the prawns are cooked through.
I transfer the toasts to a plate lined with paper towels to drain excess oil and repeat with the remaining pieces.
Serve: I sprinkle with chopped coriander if using and serve them hot with a side of sweet chili dipping sauce.
Servings and Timing
This recipe makes about 12 servings and takes around 15 minutes total—10 minutes for prep and 5 minutes for cooking.
Variations
I sometimes add a touch of sesame oil or chili flakes to the prawn mixture for extra flavor. For a twist, I use whole-grain or sourdough bread for a different texture. When I want to bake instead of fry, I brush the bread with a little oil and bake them at 400°F (200°C) for 10–12 minutes, turning halfway through, until golden and crisp.
Storage/Reheating
I store leftover sesame prawn toasts in an airtight container in the refrigerator for up to 2 days. To reheat, I bake them in a preheated oven at 375°F (190°C) for about 8–10 minutes until crisp again. I don’t recommend microwaving, as it softens the bread. For longer storage, I freeze uncooked toasts on a tray, then transfer them to a freezer bag. I fry or bake them straight from frozen when ready.
FAQs
Can I use cooked prawns?
I prefer raw prawns—they blend into a smoother paste and cook perfectly during frying.
Can I air fry them?
Yes, I air fry them at 375°F (190°C) for about 8–10 minutes until golden and crisp.
Can I bake instead of deep fry?
Yes, I brush them with a little oil and bake at 400°F (200°C) for about 10–12 minutes, flipping halfway through.
How do I know when the prawns are cooked?
The prawn layer will turn opaque and firm, and the bread will be golden brown.
Can I make these ahead of time?
Yes, I assemble them and refrigerate for up to 6 hours before frying or baking.
What bread works best?
Thick-cut white bread works perfectly—it’s sturdy and crisps up nicely.
Can I use shrimp instead of prawns?
Yes, shrimp work just as well and have the same delicious flavor.
Why are my toasts greasy?
If the oil isn’t hot enough, the bread absorbs more oil. I make sure it’s sizzling before adding the toasts.
Can I make them gluten-free?
Yes, I use gluten-free bread and tamari instead of soy sauce.
What can I serve them with?
I love serving them with sweet chili sauce, soy dipping sauce, or a squeeze of fresh lime juice.
Conclusion
These Sesame Prawn Toasts are crispy, golden, and full of flavor—a true appetizer favorite that’s both simple and impressive. I love the mix of crunchy bread, savory prawn paste, and toasted sesame seeds, all finished with a dip in sweet chili sauce. Whether I’m making them for a party or just a cozy night in, they’re always a hit and disappear fast!
Crispy, golden, and bursting with savory flavor, these Sesame Prawn Toasts are a classic appetizer that combines a crunchy sesame crust with a tender prawn filling. Perfect with sweet chili sauce, they’re easy to make, elegant to serve, and utterly addictive.
Total Time:15 minutes
Yield:12 pieces
Ingredients
200 g (7 oz) Raw prawns, deveined and peeled
1 teaspoon Minced ginger
2 Garlic cloves, minced
1 Egg white
2 Spring onions (scallions), chopped
1 teaspoon Light soy sauce
¼ teaspoon White pepper
¼ teaspoon Salt
3 slices Thick-cut white bread
6 tablespoons Sesame seeds
Vegetable oil for deep frying (approx. 1 litre)
To Serve:
1 tablespoon Chopped fresh coriander (optional)
2 tablespoons Sweet chili dipping sauce
Instructions
Place prawns, ginger, garlic, egg white, spring onions, soy sauce, white pepper, and salt in a food processor. Blend until smooth to form a paste.
Cut each slice of bread diagonally into four triangles (12 pieces total).
Spread about 1 tablespoon of prawn paste on one side of each bread triangle.
Press the paste side down into sesame seeds to coat generously.
Heat vegetable oil in a wok or deep pan over high heat (a piece of bread should sizzle immediately when dropped in).
Working in batches, fry the toasts paste-side down for 1–2 minutes, then flip and fry for another 30–60 seconds until golden and cooked through.
Transfer to paper towels to drain excess oil.
Sprinkle with coriander, if using, and serve hot with sweet chili dipping sauce.
Notes
Add a dash of sesame oil or chili flakes to the prawn paste for extra flavor.
Use whole-grain or sourdough bread for a twist in texture.
To bake instead of fry, brush lightly with oil and bake at 400°F (200°C) for 10–12 minutes, turning halfway.
Air fry at 375°F (190°C) for 8–10 minutes for a lighter version.
Freeze uncooked toasts and cook straight from frozen when needed.
