Prawn Toast
Prawn toast became a fixture of Cantonese cuisine served in Hong Kong tea houses, and later spread internationally as one of the most recognisable starters on Chinese restaurant menus abroad.
Crisp golden toast topped with a seasoned prawn paste, deep-fried until crunchy — a beloved Cantonese starter found on Chinese restaurant menus worldwide.
Ingredients
Method
Blend prawns with egg white and sesame oil into a smooth paste.
Spread the paste thickly and evenly over each slice of bread.
Press the paste side into sesame seeds to coat.
Deep-fry paste-side down first, then flip, until both sides are deeply golden and crisp.
Use slightly stale bread if you have it — it holds the prawn paste better than very fresh, soft bread.
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