How To Make Sesame Prawn Toast

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Sesame prawn toast is a common appetitizer in Western Chinese cuisines such as Australian and American. This recipe involves sprinkling sesame seeds before the baking and frying process.

It works well when spices and bread are combined together with minced prawns. The addition of sesame seeds gives a mild nutty taste with that extra crunchiness. In my opinion, the toast tastes better with Thai sweet chilli sauce and mayonnaise.

Ingredients

  • 1/2 cup Sesame Seeds
  • Vegetable / canola / sunflower / peanut or any neutral-flavored Oil for frying
Prawn Fillings
  • 200 grams prawns (peeled & deveined)
  • 4-5 pieces white bread
  • 1 Egg white
  • 2 spring onions
  • 1 teaspoon garlic paste (grated)
Seasonings
  • 1 tablespoon sesame oil
  • 1 tablespoon corn flour (or starch)
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
Dipping sauce (your preferred choice)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Thai chilli sauce
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon lime juice
Instructions
  1. To start with the prawn fillings, combine the prawns, egg white, spring onions, garlic and seasoning ingredients together in a food processor. Blend it to a smooth paste.
  2. Place the sesame seeds on a plate and set aside 
  3. Cut the crust out and cut the bread into triangular shape. 

  4. Place about 1 tablespoon fillings onto the bread. spread it evenly by using a butter knife. 


  5. Dip the filling side down into the sesame seeds untill they are coated evenly. Repeat the same process for the remainder of the bread and set it aside.
  6. Gently toss the excess seeds before you begin to fry the bread.
  7. Heat the oil under medium heat about 320'F. Once the bubbles start sizzling steadily, you can fry the bread. 

  8. Fry the fillings side down untill it turns crispy and turning sides till they become golden brown.
  9. Remove the bread from the pan and place them onto paper towels to drain away the excess oil.


  10. Garnish the plate with chopped spring onions. Serve immediately with your own choice of sauces.

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