The Best Prawn Toast Ever

300g raw prawns, peeled, deveined and patted dry
2 spring onions, finely chopped
2 cloves garlic, finely chopped
Small handful coriander, roughly chopped
1 egg white
1 tablespoon cornflour
Pinch salt
Pinch black pepper
Drizzle sesame oil
1 small stale baguette
2-3 tablespoons mixed sesame seeds
Vegetable oil, for pan frying
Sweet chilli sauce or soy sauce, to serve

PREPARATION

1. Finely mince most of the prawns with a knife, keeping some pieces slightly chunkier for texture. Lightly bash a few extra prawns and roughly chop to add larger pieces back into the mix.
2. In a bowl combine minced prawns, spring onions, garlic and coriander.
3. Season with salt, black pepper and a drizzle of sesame oil.
4. Add egg white and cornflour, then mix thoroughly until the mixture becomes sticky and cohesive but not overly wet.
5. Slice the baguette into thick chunks and cut each piece in half. Carefully hollow out some of the soft interior to create space for more prawn filling.
6. Press a generous heaped tablespoon of prawn mixture onto each piece of bread, spreading evenly right to the edges.
7. Sprinkle sesame seeds over the prawn side, pressing gently so they adhere.

COOKING

1. Heat a frying pan over high heat, then add enough oil to coat the base.
2. Place the prawn side down first and allow it to sizzle. Reduce the heat to medium so the prawns cook through without burning.
3. Cook for 5-7 minutes until the prawn mixture is firm and golden underneath.
4. Turn over and crisp the bread side until golden brown. Cover briefly with a lid if needed to help cook the prawns through.
5. Remove once both sides are crisp and the prawn filling is fully cooked. Serve immediately with sweet chilli sauce or soy sauce.

School of Wok Tips

• Pat prawns completely dry before chopping to avoid a wet mixture.
• Keep the prawn texture slightly chunky for better bite.
• Use stale bread so it does not absorb too much oil.
• Cook prawn side first, then reduce heat to prevent burning.

FAQs

Why use egg white instead of whole egg?
Egg white binds the mixture without making it too heavy or wet.

Can I deep fry instead?
Yes? Deep fry prawn side down first until golden, then turn briefly to crisp the bread.

How do I know the prawns are cooked?
The filling will turn opaque and firm with no translucent patches in the centre.