Sesame Prawn Shrimp Toast Recipes

SESAME PRAWN TOAST (SHRIMP TOAST)

Steps:

• Cut the crusts off of the bread, then cut each slice in half. Lay them flat on a wire rack and cover with a clean tea towel. Allow to sit overnight to dry out.
• Shell and devein the prawns and roughly chop, then put them in a food processor.
• Add the onion, soy sauce, ginger, garlic and egg. Pulse until everything is chopped and combined well but still a few prawn chunks. Store in an airtight container if doing this the day before.
• Top each bread stick with a layer of prawn mixture, roughly 1cm thick. Level it out so that it cooks evenly.
• Roll the side with prawn mix in sesame seeds then place sesame seed side up on a wire rack.
• Heat about 1 inch of oil in a large saucepan to 180C. Add a thermometer on the side so that you can keep an eye on the temperature throughout. Line a baking tray with 2-3 layers of roughed up paper towel.
• Gently place 5-6 prawn toast pieces into the oil, sesame seed side down and allow to cook for 2-3 minutes until nicely golden.
• Remove from the oil and place them (seed side down) on the paper towel while you cook the rest.
• Serve immediately with sweet chilli sauce for dipping
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SESAME PRAWN TOAST(SHRIMP TOAST)

Steps:

• Slightly crush the garlic cloves(2) to ease the mincing with the prawns. Clean, devein the prawns. Pat dry the raw peeled shrimp and add them to the food processor.Add salt(1/4tsp), pepper(1/4 tsp), garlic(2 bruised cloves). Run the processor until you have a shrimp paste. Stack the white bread(5) on top of each other and cut off the crust. Cut them across in half triangles or into 4 which will give you four squares a slice. Add a tablespoon of the shrimp paste and then use a butter knife to spread the paste evenly over the bread cubes.

SESAME SHRIMP TOAST (PRAWN TOAST)

Steps:

• Place the shrimp, egg white, garlic, ginger, soy sauce and sugar in a food processor and pulse to form a relatively smooth paste. Finely slice the spring onion and add to the mixture then pulse to combine.
• Cut each of the slices of bread into quarters, diagonally so that you get four triangles from each slice. Take roughly a teaspoonful of the mixture and spread it on one of the pieces of the bread, spreading flat and as far to the edges as you can. Repeat with the rest of the bread and the shrimp/prawn mixture.
• Sprinkle the sesame seeds over the shrimp side of the pieces of bread and gently press the seeds in to the mixture so they hold but stay on the top. I like to put all the pieces right next to each other so you can sprinkle on all at once. (Alternatively, you can add them by dipping in a dish with sesame seeds but this does mean you will need extra and have to discard any leftover)
• Heat some of the oil in a skillet/frying pan over a medium heat so that you have a thin layer over the pan (it's OK if your pan shape means it drifts to the side if you can put the pieces in so they sit in the oil).
• Fry the pieces of bread in batches, shrimp side down first. Cook for around 3-4 minutes until the sesame seeds are just starting to brown and you can see the shrimp/prawn has changed color and is cooked.
• Turn the bread and cook around another 2-3 minutes to crisp gently on the underside. Remove and drain on kitchen paper.
• Repeat with the next batch or batches as needed then serve while still warm.

SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

SESAME PRAWN TOAST

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

SESAME PRAWN TOAST RECIPE | CHINESE TAKEAWAY

Steps:

• Combine the raw prawns, ginger, garlic, egg white, scallions, light soy sauce, salt, and white pepper in a mini food processor. Blend until it becomes a paste.
• Slice the white bread with 2 straight cuts across each piece from corner to corner for 12 triangles of bread. Spread the above paste evenly across one side of each prawn toast triangle.
• Place the sesame seeds onto a plate. Using the side of the triangles with the paste, gently dip until you get a nice even covering of seeds on one side. Then heat your wok. Add oil. Place the first triangle paste-side into the oil. If it sizzles, your wok is ready.
• Add the triangles into the oil, paste side down, and cook. Turn as needed until the bread is golden and the paste is well cooked. Line a plate with a kitchen roll and place the sesame prawn toast on it. Serve with the chilli jam dip while hot.

SESAME PRAWN TOASTS

Steps:

• Put the prawns, haddock, one egg, salt and pepper to taste in the processor bowl.
• Fit the metal chopping blade and process until smooth.
• Spread evenly over the toast.
• Beat the other egg in a bowl.
• Brush it over the fish mixture.
• Press it down onto the sesame seeds until evenly coated.
• Deep fry each slice separately in hot oil for 2 minutes.
• Drain excess oil on a clean paper napkin.
• Cut into 8-12 fingers.
• Serve warm, garnished with watercress.
• Enjoy!

SESAME SHRIMP TOASTS

Steps:

• In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
• Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
• In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.

SESAME PRAWN / SHRIMP TOAST

Steps:

• Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
• Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
• Deep fry the toast in hot oil, over a moderate heat - filling side up until golden brown - about 3-5 minutes.
• Drain on absorbent paper and serve straight away.