I really do love prawn toast. Good prawn toast, that is generous with its prawn topping. I’ve shared in the past my quick and easy classic Chinese prawn toast recipe, my out of the box prawn toast ball recipe, and its sister recipe made of chicken.
Yes, I have an unhealthy obsession with prawn toast. Actually I have an unhealthy obsession with fried things, that’s why the baked recipes of late.
You may have read that Mac was in hospital a few weeks ago. He is doing well and life is nearly back to normal. The worst part of this whole procedure has been living with a bland diet. I don’t do bland.
It has meant no garlic, no chilli, no ginger, no spice, and I will mention garlic once more as that has been the real killer. Many a night I have stood in the kitchen and just shoot my head with a ‘what the fuck am I cooking’ expression on my face.
I attempted to make a bland pizza when he was first home. One with prosciutto, basil and buffalo mozzarella, all pretty ‘bland’. Really it should have been fine, except I went into autopilot and spread the base with tomato sauce, making it inedible for him. Yes tomatoes were off the cards too, no acid, ruling out citrus too. Explains my head shaking in the kitchen each night, I really was hard.
I only notice my mistake with the tomato sauce when Josh and I took our first mouthfuls of the stunningly delicious pizza I had made. As soon as the tomato hit my taste buds it dawned on me what I had stupidly done. I looked at Mac with disbelief “Errr…….. You’re not going to be able to eat this……. But it’s really good…..”
Needless to say, feeling like a right twit, I jumped up right away and made another pizza. Thank goodness I had dough left over.
The bland diet is how these prawn toasts were born. I couldn’t add chilli as I normally do, therefore I needed something else in the mix to give it a bit of character. Prawn and corn, came to mind. Then I added in a few black sesame seeds to give it an extra bit of ‘je ne sais quoi”. And I really I don’t know what, but it worked.
Mac munched on his happily enough, whilst giving Josh and I death stares, as we happily dunked our toasts into copious amounts of chilli sauce. They were tasty, not bland, and something he could eat.
Josh and I really enjoyed them too, without the addition of chilli in the mixture. Why the dunking in chilli sauce then? We’re just chilli whores.
- 6 large green prawns, shells removed, cleaned and finely chopped
- ½ cup fresh corn kernels
- 1 green onion (spring onion), finely sliced
- 1 tablespoon black sesame seeds
- 1 egg white, whisked
- 6 slices of white bread, crusts removed & cut into thirds
- Place finely chopped prawns, corn, green onion, black sesame seeds and whisked egg white in a bowl. Combine all the ingredients well.
- Spread the prawn mixture generously on each slice of bread.
- In a wok heat a generous amount of oil to fry your prawn toast. You don’t want your toast to touch the bottom of your wok. Test the oil with a breadcrumb. When the crumb comes to the surface and sizzles away the oil is ready to use.
- Place three or four pieces of prawn toast, prawn side down in the oil.
- Fry until golden and then flip over and continue cooking until the other side is also golden.
- Lift prawn toast from the oil, shake off excess oil and drain well on kitchen paper.
- Continue to cook the remainder of your toast as above.
- Serve with sweet chilli or hot chilli sauce on the side.
If you didn’t want to fry these prawn and corn toast you could oven bake them. They would work really well in an air fryer as well (just like my chicken balls).
Want to make a large batch of them in advance for party? Make them up to the stage just before frying, freeze them in single layers with baking paper in between. Defrost them in the fridge before frying.
Not on a bland diet? Then add chilli if you wish. I love chilli as much as I love prawn toast.
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