Sesame shrimp toast (prawn toast)

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5 from 3 votes

Sesame shrimp toast (prawn toast)

A classic Chinese restaurant appetizer that's easy to make at home (and just as delicious).

Prep Time10

Cook Time10

Total Time20

Course: Appetizer/Starter

Cuisine: Chinese, Fusion

Servings: approx

Calories: 233kcal

Author: Caroline's Cooking

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Ingredients

½ lb raw shrimp prawns (shelled and deveined weight)
1 egg white
1 teaspoon garlic finely grated
1 teaspoon ginger finely grated
1 teaspoon soy sauce
½ teaspoon sugar
2 spring onions scallions, optional
5 slices white bread (or 6, if needed)
2 tablespoon sesame seeds approx, for sprinkling
4 tablespoon vegetable oil or canola, for frying, approx

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Instructions

Place the shrimp, egg white, garlic, ginger, soy sauce and sugar in a food processor and pulse to form a relatively smooth paste. Finely slice the spring onion and add to the mixture then pulse to combine.
Cut each of the slices of bread into quarters, diagonally so that you get four triangles from each slice. Take roughly a teaspoonful of the mixture and spread it on one of the pieces of the bread, spreading flat and as far to the edges as you can. Repeat with the rest of the bread and the shrimp/prawn mixture.
Sprinkle the sesame seeds over the shrimp side of the pieces of bread and gently press the seeds in to the mixture so they hold but stay on the top. I like to put all the pieces right next to each other so you can sprinkle on all at once. (Alternatively, you can add them by dipping in a dish with sesame seeds but this does mean you will need extra and have to discard any leftover)
Heat some of the oil in a skillet/frying pan over a medium heat so that you have a thin layer over the pan (it's OK if your pan shape means it drifts to the side if you can put the pieces in so they sit in the oil).
Fry the pieces of bread in batches, shrimp side down first. Cook for around 3-4 minutes until the sesame seeds are just starting to brown and you can see the shrimp/prawn has changed color and is cooked.
Turn the bread and cook around another 2-3 minutes to crisp gently on the underside. Remove and drain on kitchen paper.
Repeat with the next batch or batches as needed then serve while still warm.

Video

Notes

If you prefer, you can also make this with part shrimp, part ground pork (pork mince, I'd recommend ½ or more shrimp) for a slightly different, but equally delicious, flavor.

Small shrimp are fine for this - no need to splash out on larger shrimp (in fact small are probably a better texture).

Nutrition