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Sesame Prawn Toast

Updated: Aug 1, 2021

I love prawn toast. It's one of those things I would have always ordered with Chinese take out. But it's so much better homemade. Small pieces of toast, stuffed with a flavourful prawn mixture and topped off with sesame seeds. All fried until golden brown. Just absolutely perfect. And to make it better, all this is ready in under 20 minutes. All you gotta do is serve it with Thai sweet chilli dipping sauce.

Preparation Time 10 minutes

Cook Time 5 minutes

Serves 4


250 grams prawns - deveined and peeled - chopped

1 teaspoon ginger- minced

2 cloves garlic- minced

1 egg white

2 spring onion stalks- chopped

1 1/2 teaspoons light soya sauce

1/4 teaspoon salt

1/4 teaspoon white pepper

4 slices thick white bread

8 tablespoons sesame seeds

Vegetable oil - for shallow frying

Garnish & to Serve

Chopped coriander

Thai sweet chilli sauce


  1. Place the prawns, ginger, garlic, egg white, green onion, soya sauce, salt and white pepper in a mini food processor. Process until the mixture resembles a thick paste and is well blended.

  2. Slice the bread into 4 triangles. Do not remove the crusts from the bread.

  3. Spread around 1 tablespoon of the paste onto each triangle of bread. Spread evenly.

  4. Place the sesame seeds into a bowl or a shallow plate.

  5. Invert each triangle paste side down into the seeds, until you get a good coating of sesame seeds on each slice of toast. Place the coated toast pieces onto a plate ready for frying.

  6. Heat some oil in a frying pan, enough to shallow fry. Check to see if the oil is hot enough by placing a sesame seed in the oil. If the sesame seed begins to bubble, the oil is ready for frying.

  7. Place 3-4 pieces of toast into the pan, sesame seed side down. Cook them on one side for 2-3 minutes on a medium heat, then flip and cook one minute longer. The toast should be golden brown and crispy.

  8. Remove from the oil and blot on kitchen towels.

  9. Serve hot with Thai sweet chilli sauce.

  10. Garnish with the chopped coriander.

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