Easy Prawn Toasts Recipe by ArChan Chan

Looking for a crowd-pleasing party snack? Prawn toasts will be loved by friends and family of all ages. The secret weapon in this recipe is the combination of roughly and finely chopped prawns (shrimp) for extra texture.

This recipe is from new cookbook A Day in Hong Kong by ArChan Chan. All photography © Alana Dimou.

Ingredients (Makes 14)

Method

1.  To make the prawn mixture, toss the prawns with 1 tablespoon of the cornflour, then rinse in cool water and pat dry with paper towel. Roughly chop the prawn meat, then very finely chop half of it. Place the prawn meat in a bowl, sprinkle the salt over the top and mix until the prawn mixture becomes elastic. Add the remaining prawn mixture ingredients and mix well.
2.  Spread 2 teaspoons of the prawn mixture over each bread triangle. Make sure you spread it all the way to the edges and form a smooth, even surface. Dip the bread, prawn side down, into the sesame seeds to coat.
3.  Pour the oil into a wok or small saucepan (it should be about one-third full) and heat to 180°C (350°F) or until a cube of bread dropped in the oil browns in 15 seconds. Reduce the heat to low. Working in batches, add the toasts, prawn side down, and cook for 1 minute. Turn them over and cook for a further 15–30 seconds, until the toast is golden. Remove with a slotted spoon and drain on a wire rack or paper towel.
4.  Serve hot, garnished with spring onion, and with mayonnaise or ketchup on the side for dipping.