SESAME PRAWN TOAST
Use up leftover bread to make that classic Chinese starter - sesame prawn toast. Serve with soy or a sweet & sour sauce for dipping
Provided by Diana Henry
Categories Side dish, Snack, Starter, Treat
Time 45m
Number Of Ingredients 12
Steps:
- Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
- Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
- Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.
Nutrition Facts : Calories 372 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
SESAME PRAWN TOAST (SHRIMP TOAST)
When it comes to this Sesame Prawn Toast, you won't be able to stop at one. Slices of bread topped with a flavourful prawn mixture and sesame seeds are fried to golden perfection for this classic Chinese takeaway finger food. Start this recipe a day ahead.
Provided by Marie Roffey
Time 30m
Number Of Ingredients 10
Steps:
- Cut the crusts off of the bread, then cut each slice in half. Lay them flat on a wire rack and cover with a clean tea towel. Allow to sit overnight to dry out.
- Shell and devein the prawns and roughly chop, then put them in a food processor.
- Add the onion, soy sauce, ginger, garlic and egg. Pulse until everything is chopped and combined well but still a few prawn chunks. Store in an airtight container if doing this the day before.
- Top each bread stick with a layer of prawn mixture, roughly 1cm thick. Level it out so that it cooks evenly.
- Roll the side with prawn mix in sesame seeds then place sesame seed side up on a wire rack.
- Heat about 1 inch of oil in a large saucepan to 180C. Add a thermometer on the side so that you can keep an eye on the temperature throughout. Line a baking tray with 2-3 layers of roughed up paper towel.
- Gently place 5-6 prawn toast pieces into the oil, sesame seed side down and allow to cook for 2-3 minutes until nicely golden.
- Remove from the oil and place them (seed side down) on the paper towel while you cook the rest.
- Serve immediately with sweet chilli sauce for dipping
- Please take a moment to rate this recipe. I helps me to keep creating free recipes and helps other readers too.
Nutrition Facts : ServingSize 64 g, Calories 118 kcal
SESAME SHRIMP TOAST (PRAWN TOAST)
A classic Chinese restaurant appetizer that's easy to make at home (and just as delicious).
Provided by Caroline's Cooking
Categories Appetizer/Starter
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 233 kcal, Carbohydrate 14 g, Protein 13 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 553 mg, TransFat 1 g, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SESAME PRAWN / SHRIMP TOAST
Especially handy at drinks parties, these crunchy-topped toasts are great served with a sweet chilli sauce.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
- Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
- Deep fry the toast in hot oil, over a moderate heat - filling side up until golden brown - about 3-5 minutes.
- Drain on absorbent paper and serve straight away.
Nutrition Facts : Calories 1227.4, Fat 117.2, SaturatedFat 19.7, Cholesterol 94.5, Sodium 852.6, Carbohydrate 31.1, Fiber 3.8, Sugar 5.5, Protein 18.1
SESAME PRAWN TOAST RECIPE | CHINESE TAKEAWAY
Let's learn to make sesame prawn toast! This Cantonese classic snack recipe is a delicious treat that is perfect as a mid-day snack or as a Netflix-and-chill side treat! If you've got all the shrimp toast ingredients on hand, it takes just 10 minutes to prepare and 5 minutes to cook. This recipe serves 12 pieces, each piece is about 115 calories.
Provided by Juliet Huang
Categories Snack
Time 15m
Number Of Ingredients 12
Steps:
- Combine the raw prawns, ginger, garlic, egg white, scallions, light soy sauce, salt, and white pepper in a mini food processor. Blend until it becomes a paste.
- Slice the white bread with 2 straight cuts across each piece from corner to corner for 12 triangles of bread. Spread the above paste evenly across one side of each prawn toast triangle.
- Place the sesame seeds onto a plate. Using the side of the triangles with the paste, gently dip until you get a nice even covering of seeds on one side. Then heat your wok. Add oil. Place the first triangle paste-side into the oil. If it sizzles, your wok is ready.
- Add the triangles into the oil, paste side down, and cook. Turn as needed until the bread is golden and the paste is well cooked. Line a plate with a kitchen roll and place the sesame prawn toast on it. Serve with the chilli jam dip while hot.
Nutrition Facts : Calories 115 kcal, Carbohydrate 1 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 173 mg, Fiber 1 g, ServingSize 1 serving
SESAME SHRIMP TOASTS
Enjoy a Chinese dim sum favorite with your party guests. The shrimp paste is easy to make, and the deep frying doesn't require a big time commitment. Look for very thinly sliced white bread in the grocery store-if you can't find it, regular sliced bread can be thinned out with a quick pass of a rolling pin!
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 40 toasts (12 to 15 servings)
Number Of Ingredients 17
Steps:
- Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
- Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
- Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
- Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
SESAME PRAWN TOAST
Snack, starter or side dish. You can make the paste a few hours in advance, wrap it up and put in the fridge until needed.
Provided by PetsRus
Categories Lunch/Snacks
Time 25m
Yield 25-30 toasts
Number Of Ingredients 10
Steps:
- To make the paste, put in your food processor: the prawns, salt, egg, ginger, soy, onions and sesame oil, process into a paste.
- Cut the bread into rectangles, approx 3 per slice.
- Spread the prawn paste on the bread, with a slight mound in the center.
- Put the sesame seeds in a small bowl and press the paste side into the seeds.
- Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown.
- Remove from the oil, drain on paper kitchen towel.
- Repeat process until they are all done.
- NOTE: Use bread that is not fresh, if it is, dry it out in your oven, it will absorb less oil You can also make the paste by hand chopping everything very finely.
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