Friday 15 March 2013


Do you ever wonder what's in the prawns on toasts in restaurants? It is not a case of 'duh'. There must be something there that made the sesame seeds stick to the bread but I'm not quite sure that it's prawns. One time my son actually asked the waiter, "What's in this?" to which the perfunctory reply was "Chicken". With the way the conversation went, I should have ended both sentences with exclamation marks. So if there was chicken where the prawns should have been, what's in the chicken?

If you want the real deal, you'll have to put the prawns in yourself. Let me show you how easy it is to actually make it and you might be surprised that it actually has a different taste than the restaurant or take-away versions. 

Prawns on toast is basically fried bread with a prawn topping. Bread, being what it is, soaks up the oil like a sponge when fried. As I find that rather noxious, I bake my toasts. Fifteen minutes is all it takes to produce these crispy and tasty prawns on toasts. I use French baguette which holds up to the filling better than sliced loaf bread. It has a better flavour and keeps its crunch longer. Because it has prawns in it, it does taste as it should. It isn't that hard to make honest food that lives up to its name.

This recipe makes about 20 pcs. of toasts, enough to make 4 servings.


120 gms. of whole raw prawns
1 tbsp. chopped spring onions
1 egg white
2 tsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. sugar
1 tsp. corn flour
1/2 stale French baguette, cut on the slant into 1/2 cm thick slices
cooking oil for brushing (about 1/4 c.)
2 tsps. sesame seeds 


Pre-heat the oven to 400° F /200° C. 15 minutes

Put the prawns, chopped spring onions, egg white, soy sauce, garlic powder, sugar and corn flour in a food processor and blitz into a paste.

Brush one side of the bread slices with oil. This will be the bottom side of your toasts.

Turn the slice over and spread about 2 tsps. (depending on the size of your bread slices) of filling on each. Do not overfill if you want your toasts to be crisp.

Dab the tops with oil and sprinkle with sesame seeds.

Arrange on a single layer on a baking tray.

Bake for about 15 minutes until the toasts are browned and puffed. They will deflate as they come out of the oven.

Serve hot with sweet and sour sauce.

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