Sesame prawns on toast are one of Jonathan’s favourite treats. Bread smothered in prawn paste, covered with sesame seeds and fried. As he says, what’s not to like?
Prawn toast is best eaten immediately, which means we get mixed results when we order in. Sometimes the triangles are hot and lush, straight out of the oil when Jonathan collects them; other times they are greasy and chewy having sat for a while on the side.
To avoid the hit and miss of takeaway prawn toast I’ve learnt to make it myself. Its really very simple, especially if you use a food processor or blender to mix the paste. The only downside is the huge pile of toast you end up with – this recipe isn’t for two (as I keep reminding Jonathan!).
Next time you fancy sesame prawn toast from your local takeaway why not call some friends instead and treat them to this home made version.
- 400-500g peeled prawns (see note below)
- 4 scallions (spring onions), chopped
- 1-2 garlic cloves, crushed
- ½ tbsp fish sauce
- 1 handful coriander
- salt and pepper
- 1 egg
- 10-12 slices white bread
- sesame seeds
- oil for frying
- Put the prawns, scallions, garlic, fish sauce, coriander, seasoning and egg in a food processor or blender and blend to a paste. Alternatively chop everything very finely and mix together.
- Spread the paste on the slices of bread and sprinkle sesame seeds on top.
- Cut each slice into four triangles (I don't take the crusts off but feel free to).
- Heat ¼ inch oil in a shallow frying pan. It is hot enough when a piece of bread sizzles immediately it is dropped in.
- Fry the triangles in small batches (topping side down first) until golden brown.
- Drain on kitchen paper and keep warm until all your toast is ready.