Kung Hei Fat Choi: Prawn Toast

Happy Chinese New Year!


An occasion like this is the perfect excuse for a naughty and oh-so-tasty treat. Diehard Chinese takeout fans will most certainly be acquainted with everyone's favourite entree - the prawn toast. With some of the prawn toast I have tried at certain Chinese restaurants, I find they are drenched in oil and devoid of prawn. All the more reason to make them yourself!


This recipe is a combination of Kylie Kwong's prawn toast and one that I found somewhere on the internet. A word of warning - they are incredibly addictive to chomp. Make at your own risk; you've been warned.

Ingredients (makes approx 32)
800g fresh prawns, de-shelled and deveined (for reference,I used about 25 medium banana prawns)
1/4 cup spring onion, chopped
1/4 cup coriander, chopped
1 tablespoon ginger, diced
1 teaspoon shao hsing wine 
1 teaspoon cornflour
1.5 teaspoons soy sauce
1 egg white
a few drops of sesame oil
8 slices of thick white bread, crusts removed and cut into 4 triangles
1/4 cup sesame seeds
Vegetable oil for frying


1. Combine the first 9 ingredients in a food process and pulse until fine:

2. Using a teaspoon, spread the filling on each piece of bread. Sprinkle with sesame seeds:

3. Heat the oil in a wok or deep fryer. Test with a small piece of bread crust. If it sizzles in seconds, the oil is ready. Working in batches of 5-6, lower the the prawn toast, filling side down, in the oil. Deep fry for approximately 1 minute. Adjust the temperature if necessary, ensuring they don't go too brown too soon. Turn the toasts over and fry for another minute, or until they are golden brown and cooked through.


4. Remove from the wok and drain on paper towels.


Now here comes the challenge: try stopping at one chomp.

On a final note, these prawn toasts are certainly not restricted to Chinese celebrations. Let them be the highlight canape at your next dinner party!

Yours Chompfully,

Jen