🕒 Prep Time: 10 mins 🔥 Cook Time: 5 mins 🍽 Servings: 12 pieces
Ingredients:
- 200g raw prawns (de-veined, de-shelled)
- 1 tsp minced ginger
- 2 cloves garlic (minced)
- 1 egg white
- 2 spring onions, chopped
- 1 tsp light soy sauce
- ¼ tsp white pepper
- ¼ tsp salt
- 3 slices thick white bread (cut into triangles)
- 6 tbsp sesame seeds
- 1L vegetable oil (for frying)
To Serve:
- 1 tbsp chopped fresh coriander (optional)
- 2 tbsp sweet chili sauce
Instructions:
1. Prepare the filling: In a mini food processor, blend the prawns, ginger, garlic, egg white, spring onions, soy sauce, salt, and white pepper into a smooth paste.
2. Cut & spread: Slice the bread into triangles and evenly spread a heaped tablespoon of prawn paste onto one side of each.
3. Coat with sesame: Dip the prawn-covered side into sesame seeds, ensuring an even layer.
4. Fry to perfection: Heat the oil in a deep pan or wok (test with a small piece of bread—it should sizzle). Fry triangles prawn-side down for 1-2 minutes, flip, then fry for another 30-60 seconds until golden brown.
5. Serve hot: Drain on kitchen paper, sprinkle with coriander, and serve with sweet chili sauce.
Pro Tips & Storage:
✔ Make Ahead: The prawn mixture can be refrigerated for up to 4 hours before spreading onto bread.
✔ Freezing: Fry, cool, and freeze in an airtight container. Reheat at 200°C (400°F) for 7-8 minutes.
✔ Baking Option: Brush the bread side with oil and bake at 240°C (475°F) for 10 minutes, flipping halfway.
Why You’ll Love It:
✔ Crispy & Flavorful – The perfect crunch with juicy prawn filling.
✔ Fast & Easy – Ready in 15 minutes.
✔ Better Than Takeaway – No more oily, skimpy prawn toast!
Make a batch, dip in sweet chili sauce, and enjoy every crunchy, sesame-coated bite! 🍤✨