Prawn toast, or shrimp toast to my American friends, is one of my favourite things from the Chinese takeaway shop. Nobody ever seems to buy enough prawn toast when ordering Chinese food for dinner as I’m always left wanting more. That’s not the case when I make it at home though as I always make too much!
Homemade prawn toast is tastier than store bought too, so it’s worth the extra effort. Make them as an appetizer, side dish or snack. Take a plate of them to your next dinner party and I swear you’ll be mobbed with party goers asking you for the recipe.
- 100 grams or 3 ounces of Pork Mince (ground)
- 500 grams or 17 ounces of uncooked Prawns (Shrimp)
- 225 gram or 8 ounce can of Water Chestnuts
- 3 Spring Onions or Scallions chopped
- 1 tablespoon of Sugar
- 1 tablespoon of Sesame Oil
- 1 tablespoon of Soy Sauce
- 1 Eggwhite
- 1 Loaf of White Bread
- 1 cup of Sesame Seeds
- 3 cups of Vegetable Oil
- Add the shelled and uncooked prawns to the food processor until they're well minced.
- Then add the Pork, Eggwhite, Soy Sauce, Water Chestnuts, Sugar, Sesame Oil, and Spring Onions until the ingredients become a nice smooth paste that is easy to spread.
- You can choose to cut the crust off of the bread, cut pretty shapes into the bread with cookie cutters, or just spread full slices of white bread with the crust on. Spread the prawn mix evenly over one side of the bread.
- Pour the Sesame Seeds into a wide shallow bowl and dip the prepared pieces of bread with the prawn mixture facing down into the sesame seeds. Push them into the Sesame Seeds until there's a nice even covering of seeds all over the Prawn mixture.
- Then fry the bread in hot Vegetable Oil for about 3 to 5 minutes. Test the temperature of the oil by frying one piece first so you'll know how long to cook the remaining pieces. Turn the pieces so that both sides cook to a nice brown colour and place them in paper towel to drain off some of the cooking oil.
食卡飽 – chia̍h kah pá