“I love prawn toast. It’s so nostalgic. The smell of slightly prawny deep-fried sliced white bread screams American-Chinese takeaway classic,” says food writer Pippa Middlehurst.

“It demands to be served alongside something bright red and gloopy from a slightly sweaty polystyrene box. But rarely is it ever topped with enough prawns or other good things to satisfy me. So I decided to make the prawn toast of my dreams.”

Real-Deal Prawn Toast (India Hobson/PA)
Real-Deal Prawn Toast (India Hobson/PA)
Real-Deal Prawn Toast (India Hobson/PA)
Print Recipe
Nutrition Facts
Real-deal prawn toast
Amount Per Serving
Calories 377 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 316mg105%
Sodium 1703mg74%
Potassium 266mg8%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 2g2%
Protein 32g64%
Vitamin A 431IU9%
Vitamin C 9mg11%
Calcium 487mg49%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Real-deal prawn toast

For when you get a takeaway craving
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish, Snack, starter
Cuisine: Chinese
Servings: 4
Calories: 377kcal
Author: Pippa Middlehurst

Equipment

  • Food processor
  • Shallow dish
  • Baking tray
  • Large frying pan

Ingredients

  • 500 g raw peeled king prans fresh, or frozen and defrosted
  • 2 tbsp lard (or vegetable shortening, for pescatarians)
  • 2 spring onions
  • 1 tsp ground ginger
  • 1 tsp light (soft) brown sugar
  • 1 tsp fine sea salt
  • 2 tsp cornflour
  • 2 tsp sesame oil
  • 5 tbsp white sesame seeds
  • 5 tbsp black sesame seeds
  • 4 slices of medium white toastie bread
  • neutral oil for frying

To serve

  • 1 tbsp Kewpie mayonnaise
  • 2 tbsp katsuobushi flakes
  • 1 sheet of nori toasted and ground

Method

  • Add half of the prawns to a food processor with the lard (or vegetable shortening), spring onions, ginger, sugar, salt, cornflour and sesame oil. Pulse to a paste.
  • Chop the remaining prawns into roughly 1cm pieces, then add to the food processor and pulse only twice to combine, to create a bit of texture.
  • Put the white and black sesame seeds in a shallow dish. Spread a quarter of the prawn mixture onto a slice of bread so that the mixture is around 1cm thick. Gently place the bread, prawn side down, into the sesame seeds, so that the seeds coat the prawn mixture all over. Lay the bread, uncovered side down, on a tray lined with baking paper, then repeat with the remaining filling and slices of bread.
  • When you’re ready to cook the toasts, pour enough neutral oil into a large frying pan to fill it to a depth of about 2cm. To test that the oil is hot enough, add a small piece of bread to the pan; once it begins to sizzle, the oil will have reached the correct temperature.
  • Fry the prawn toasts in batches for thee to four minutes on each side, then drain on paper towels.
  • Cut the prawn toasts diagonally into quarters and serve topped with Kewpie mayonnaise, katsuobushi flakes and nori flakes.

Nutrition

Calories: 377kcal | Carbohydrates: 20g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 316mg | Sodium: 1703mg | Potassium: 266mg | Fiber: 4g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 9mg | Calcium: 487mg | Iron: 7mg

Dumplings And Noodles by Pippa Middlehurst, photography by India Hobson, is published by Quadrille, priced £15 Amazon

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