Chinese Prawn Toast Recipe

Prawns: Fresh, peeled, and deveined prawns are the star of this dish, providing a delicate seafood flavor and texture.

White bread: Soft white bread serves as the base, holding the prawn mixture and becoming crispy when fried.

Garlic: Minced garlic adds a pungent, aromatic flavor that complements the prawns.

Ginger: Grated ginger brings a zesty, slightly spicy note to the mixture.

Soy sauce: This salty, umami-rich sauce enhances the overall flavor of the prawn mixture.

Sesame oil: A small amount of this oil adds a nutty aroma and depth to the dish.

Sesame seeds: These seeds provide a crunchy texture and a subtle nutty flavor when sprinkled on top.

Egg white: Helps bind the prawn mixture together, ensuring it adheres to the bread.

Salt and pepper: Basic seasonings to enhance the overall taste.

Vegetable oil: Used for frying, it ensures the bread becomes golden brown and crispy.

When preparing the prawn mixture, make sure to finely chop the prawns or use a food processor to achieve a smooth paste. This ensures that the prawn mixture adheres well to the bread slices and cooks evenly. Additionally, when spreading the mixture, press it down gently with the back of a spoon to create a uniform layer, which helps in achieving a consistent texture and flavor.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, finely minced chicken breast can provide a similar texture and absorb the flavors well.

• prawns - Substitute with tofu: For a vegetarian alternative, firm tofu can be used. It has a mild flavor and can be seasoned to mimic the taste of prawns.

• white bread - Substitute with whole wheat bread: Whole wheat bread offers a healthier option with more fiber and nutrients while maintaining a similar texture.

• white bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread can be used to achieve a similar result.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger. Use about ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that offers a slightly sweeter flavor but works well in most recipes calling for soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will lack the distinct nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil can be used as it has a similar high smoke point and a mild nutty flavor.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch and are a nutritious alternative.

• sesame seeds - Substitute with poppy seeds: Poppy seeds can be used for a similar texture and appearance.

• egg white - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, can be used as a vegan alternative to egg whites.

• egg white - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg white.

• vegetable oil - Substitute with canola oil: Canola oil is a good alternative with a similar neutral flavor and high smoke point.

• vegetable oil - Substitute with sunflower oil: Sunflower oil can be used as it also has a high smoke point and a neutral flavor.

• Allow the prawn toast to cool completely at room temperature before storing or freezing.
• For short-term storage, place the prawn toast in an airtight container and refrigerate. It will stay fresh for up to 2 days.
• To freeze, arrange the cooled prawn toast in a single layer on a baking sheet and place in the freezer for about 1-2 hours until they are firm.
• Once frozen, transfer the prawn toast to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 1 month.
• When ready to reheat, preheat the oven to 180°C (350°F). Place the frozen prawn toast on a baking sheet and bake for 10-12 minutes until heated through and crispy.
• Alternatively, you can reheat the prawn toast in a frying pan over medium heat. Add a small amount of vegetable oil and fry until heated through, about 2-3 minutes per side.
• Avoid microwaving the prawn toast as it may become soggy and lose its crispiness.

• Preheat your oven to 350°F (175°C). Place the leftover prawn toast on a baking sheet lined with parchment paper. Bake for 8-10 minutes until heated through and crispy.

• For a quicker method, use a toaster oven. Set it to medium heat and toast the prawn toast for about 5-7 minutes until it regains its crispiness.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the prawn toast prawn-side down. Heat for 2-3 minutes, then flip and heat the other side for another 1-2 minutes.

• For microwave reheating, place the prawn toast on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes. Note that this method may not retain the original crispiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the prawn toast in the basket in a single layer. Air fry for 3-5 minutes until heated through and crispy.

• Mixing bowl: To combine the prawns, garlic, ginger, soy sauce, sesame oil, egg white, salt, and pepper into a paste.

• Knife: To mince the garlic and remove the crusts from the bread slices.

• Cutting board: To provide a surface for mincing the garlic and preparing the bread.

• Grater: To grate the ginger.

• Spoon: To mix the prawn mixture and to spread it evenly over the bread slices.

• Frying pan: To fry the prawn toast until golden brown and crispy.

• Spatula: To flip the bread slices while frying.

• Paper towels: To drain the excess oil from the fried prawn toast.

• Plate: To serve the hot prawn toast.

Prepare the prawn paste in advance: Mix the prawns, garlic, ginger, soy sauce, sesame oil, egg white, salt, and pepper ahead of time and store in the fridge.

Use a food processor: Quickly blend the prawn mixture into a paste using a food processor instead of chopping and mixing by hand.

Pre-cut the bread: Remove the crusts and cut the bread slices before starting the recipe to save time during assembly.

Heat oil while assembling: Start heating the vegetable oil in the pan while you spread the prawn mixture on the bread to streamline the process.