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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
