Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: snacks, easy, appetizer, Asian
Serves: 4 | Prep time: 5 mins | Cook time: 5 mins

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I’ve surprisingly never had prawn toast until recently. I saw a couple recipes from the new cookbooks of my favourite Masterchef contestants, Sarah Tiong and Kanh Ong and decided to give them a try. This recipe is an adaptation from Kanh’s green curry prawn toast recipe and uses the homemade Thai green curry paste. Although I’m not sure what real prawn toast is supposed to taste like since I’ve never had one from a restaurant before, but Toby and his family tells me they used to have it all the time at their old go-to Chinese restaurant and this version is much better! These prawn toasts don’t taste quite like a Thai green curry because there’s no coconut milk, but they do have the beautiful aromatics from the homemade green curry paste that really shine through with every bite. It’s even better when paired with a mayo-based dipping sauce such as curry mayo or sriracha mayo.

As long as you’ve got the curry paste made up, this recipe is SO simple and comes together quickly. You will however need to deep-fry these. I don’t frequently like to deep-fry things at home, but when I do I like to make the best use of the oil by making multiple things with it before tossing it out such as pork and prawn spring rolls! You can also make a big batch beforehand and serve it as an appetizer or a snack for a party.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

• 250g raw prawn meat
• 1 egg white
• 2 1/2 tsps sesame oil
• 1/4 cup homemade Thai green curry paste
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1 large clove of garlic
• 1 spring onion (optional)
• 4 slices of sourdough or regular white bread
• Sesame seeds for dipping

Directions:

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In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.

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Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.

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Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.

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Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.

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Serve! Ideally serve with curry mayo or sriracha mayo.

Summarized Recipe: