Rustic Prawn Toast (Shrimp Toast)
The perfect prawn toast! (Or shrimp toast if you’re from the US…). Chef Jeremy Pang’s quick and easy recipe makes a rustic, pan-fried version of Chinese sesame prawn toast.
Ingredients
- 20 large prawns, peeled and deveined
- ½ stick of stale French baguette
- 2 garlic cloves, finely chopped
- 1 spring onion, finely chopped
- ½ bunch of coriander, finely chopped
- 2 teaspoons sesame seeds
The Seasoning
- Sea salt and freshly ground black pepper
- 2 tsp sesame oil
- 1 egg white
- 1 tablespoon cornflour
Method
Preparation First off, set your peeled and deveined prawns on top of some kitchen roll to dry out (this will help them stick together later!). Once dried slightly, mince the prawns and place them in a mixing bowl with the chopped garlic, spring onion and coriander. Season with salt and pepper, add the sesame oil, egg white and cornflour and beat together with a wooden spoon. (Hint: if you would like to add extra texture to your toast, reserve the last few prawns and finely slice or bash them rather than mincing).
Time for the toast! Take your stick of stale French baguette and slice it in half lengthwise. Hollow out the bread, discarding the soft insides but keeping hold of the crusts, and spoon in the prawn mix, making sure to spread filling right to edge of the bread. Now, slice each filled baguette-half into 4 cm long chunks and sprinkle the pieces with sesame seeds.
Cooking Set a large frying pan over a high heat, and baste the inside with vegetable oil. Once the oil is hot, lay the prawn toast pieces into the pan prawn-side down, then reduce the heat to a medium. Leave the prawns to cook through for approximately 6-8 minutes, and then flip the pieces over to allow the bread to crisp up and turn golden-brown on the bottom.
Remove the toast from the heat, and serve on a large plate accompanied by dipping sauces of your choice - we enjoy a sweet chilli sauce, and sriracha mayo!
- 20 large prawns, peeled and deveined
- ½ stick of stale French baguette
- 2 garlic cloves, finely chopped
- 1 spring onion, finely chopped
- ½ bunch of coriander, finely chopped
- 2 teaspoons sesame seeds
The Seasoning
- Sea salt and freshly ground black pepper
- 2 tsp sesame oil
- 1 egg white
- 1 tablespoon cornflour
Preparation First off, set your peeled and deveined prawns on top of some kitchen roll to dry out (this will help them stick together later!). Once dried slightly, mince the prawns and place them in a mixing bowl with the chopped garlic, spring onion and coriander. Season with salt and pepper, add the sesame oil, egg white and cornflour and beat together with a wooden spoon. (Hint: if you would like to add extra texture to your toast, reserve the last few prawns and finely slice or bash them rather than mincing).
Time for the toast! Take your stick of stale French baguette and slice it in half lengthwise. Hollow out the bread, discarding the soft insides but keeping hold of the crusts, and spoon in the prawn mix, making sure to spread filling right to edge of the bread. Now, slice each filled baguette-half into 4 cm long chunks and sprinkle the pieces with sesame seeds.
Cooking Set a large frying pan over a high heat, and baste the inside with vegetable oil. Once the oil is hot, lay the prawn toast pieces into the pan prawn-side down, then reduce the heat to a medium. Leave the prawns to cook through for approximately 6-8 minutes, and then flip the pieces over to allow the bread to crisp up and turn golden-brown on the bottom.
Remove the toast from the heat, and serve on a large plate accompanied by dipping sauces of your choice - we enjoy a sweet chilli sauce, and sriracha mayo!