Prawn Toast Recipe

Prepare Shrimp

Pat shrimp dry with paper towels, then roughly chop into small pieces (or pulse 2–3 times in a food processor until coarsely ground). If using ground pork, finely mince and combine with the chopped shrimp.

Mix Filling

Transfer shrimp (and pork if used) to a bowl. Add chopped scallions, grated ginger, minced garlic, sesame oil, soy sauce, rice wine, egg white, and cornstarch. Mix vigorously with a spoon or your hands until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Cover and chill in refrigerator for 10–15 minutes to firm slightly.

Prepare Bread

Remove crusts from bread slices. Use a rolling pin to flatten each slice slightly so it's easier to press the filling on. Keep a small bowl of water nearby to wet edges if needed.

Shape Filling onto Bread

Divide the chilled filling into 8 equal portions (about 1.5–2 tablespoons each). Place a portion on one side of each bread slice and spread it evenly to cover about two-thirds of the slice, leaving a small border. Optionally dampen the edges with water, fold the slice over (if making a closed sandwich) or press into a rectangle and smooth. Use toothpicks to secure if folding closed.

Coat with Sesame

Beat the egg with the teaspoon of water in a shallow bowl. Brush or gently dip the exposed filling edge of each assembled bread into the beaten egg, then press the top and sides into the sesame seeds so seeds adhere evenly. If you folded the bread over, press sesame onto the top surface where filling is exposed.

Heat Oil

Pour about 1/3–1/2 inch of neutral oil into a large skillet (or heat 1 cup in a 10-inch skillet). Heat over medium-high until oil reaches about 340–350°F (170–175°C) or a small piece of bread sizzles and browns in ~30–40 seconds.

Fry Toasts in Batches: Carefully place 2–3 toasts sesame-side down into the hot oil. Fry 2–3 minutes per side, turning gently with tongs or a spatula, until golden brown and filling is cooked through (shrimp should be opaque and firm). Total frying time ~4–6 minutes depending on thickness. Avoid overcrowding. If using folded sandwiches, fry seam-side down first to seal.

Drain: Transfer cooked toasts to a wire rack or paper-towel–lined tray to drain. Remove any toothpicks before serving. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Whisk together mayonnaise, sriracha, lime juice, minced garlic, and salt in a small bowl until smooth. Taste and adjust heat or acidity to preference. Refrigerate until ready to serve.

Combine ponzu (or soy sauce + citrus), mirin, toasted sesame oil, and a small squeeze of fresh citrus in a small dipping bowl. Stir in sliced scallion. Taste and adjust—add a touch more citrus for brightness or a pinch of sugar if too sharp.

Arrange prawn toasts on a platter with microgreens or shredded lettuce and lemon/lime wedges. Serve immediately with small bowls of chili aioli and ponzu dipping sauce. Recommend 2 toasts per person as a light lunch portion or 3–4 as a heartier serving.