Prawn Toast - Moist and Perfect. Frying the prawn toast ensures that glorious crunch and perfect golden finish. However, I understand that some people are a little more health conscious, so if you did want to bake them, then make up the prawn toast and brush the bread side with a little oil. Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste.

This is a tasty shrimp recipe that works as an appetizer, party food snack, or a main dish. You have got Chris today cooking his AMAZING prawn toast (or shrimp toast if you are in the US). Not a lot of people know but Chris is actually a really good cook, and he first made his prawn. You can have Prawn Toast - Moist and Perfect using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Prawn Toast - Moist and Perfect

It's 6 Slices of bread.
Prepare 150 Gr of Deveined Tailless Prawns - fresh if possible but frozen works.
It's 1 of egg.
You need 1 of Chilli.
It's 2.5 Cm of Fresh Ginger (or 2 Tsp puree).
Prepare 1 of Glove Garlic.
It's 1 Dash of Light Soy Sauce.
You need 1 Dash of Sesame Seed Oil.
Prepare of Rice Flour - add so mixture not to wet (will need a little more if frozen prawns).
You need of Veg or Sunflower Oil for Frying.

Prawn toast is a favourite of mine. The crunch of biting through the crisply fried bread base and savouring the juicy prawn topping, truly scrumptious. Usually eaten just out of the wok, steam escaping from the prawn topping, usually up my nose as I take that first bite. As much as I adore prawn toast, it really isn't an everyday food, is it?.

Prawn Toast - Moist and Perfect step by step

Chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Pulse a few times until you have a lumpy paste (NOT a puree) - add some flour and stir in if too wet. Do not keep pulse or you end up with a runny mess..
Spread the mixture over the bread equally, then Cut across corner to corner to make triangles. I also trim off the crusts (but this is just a waste lol)..
Put sesame seeds into a bowl put prawn mixture side down, into the seeds to stick. Give a little push down to make sure plenty stick..
Heat up the oil and carefully place them in the hot oil, sesame side down. Leave them for about 3 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. I do about 3 - 4 triangles at a time. Drain on Kitchen paper..
Transfer to a baking sheet in a warm oven if need to keep hot for a few minutes before serving but the faster the better..
Serve with a little honey or sweet chilli sauce..

If you've ever been disappointed by soggy sesame prawn toast arriving at your house from a take-away, Victoria suggests, the perfect solution: make it yourself. She shares her recipe for this delicious Chinese starter. The London food scene's obsession with pimped up "dirty" food is staying. A savory seasoned paste of shrimp, herbs and spices, and crunchy water chestnuts is spread on lightly toasted bread and fried until crisp for these addictive party snacks. Shrimp toast is a retro Chinese takeout classic.