Prawn toast is a crispy, golden, and delicious snack that many people love. It goes perfectly with sweet chili sauce, soy sauce, or garlic mayo and is great with fried rice or noodles. You can make different versions, like Thai prawn toast, which has fish sauce and coriander for extra flavor. Some people wonder if they can cook it from frozen—yes, you can fry or bake it without defrosting! While traditional Chinese prawn toast is fried, you can make it healthier by baking or air-frying. It’s called prawn toast because it’s made with prawns (shrimp) and toast (bread), and it tastes best when hot and crispy. If you’re wondering about sauces, try it with sweet chili, soy sauce, or sriracha. Pregnant? It’s safe as long as the prawns are cooked properly. And yes, you can reheat prawns, but don’t overdo it, or they’ll become rubbery. Whether you’re making it fresh or reheating leftovers, prawn toast is always a tasty choice! 😊
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Large raw prawns | ~16 pcs | ~32 pcs | ~64 pcs |
| Garlic (minced) | 2 cloves | 4 cloves | 8 cloves |
| Sugar | 1 tsp | 2 tsp | 4 tsp |
| Soy sauce | 2 tsp | 4 tsp | 8 tsp |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Pepper | 1 tsp | 2 tsp | 4 tsp |
| Egg white | 2 | 4 | 8 |
| Cornstarch | 2 tsp | 4 tsp | 8 tsp |
| Thick white bread | 12 pcs | 24 pcs | 48 pcs |
| Egg yolk (leftover) | 2 | 4 | 8 |
| White sesame seeds | 2 tsp | 4 tsp | 8 tsp |
| Black sesame seeds | 2 tsp | 4 tsp | 8 tsp |
| Oil (for frying) | As needed | As needed | As needed |
How to Make
Prepare the prawn mix
- Chop or smash the prawns until they turn into a paste.
- Put them in a bowl and add garlic, sugar, soy sauce, salt, pepper, egg white, and cornstarch.
- Mix everything well. If you want it super smooth, you can use a blender.
Make the sandwiches
- Cut each slice of bread into 6 small squares.
- Spread a thick layer of prawn mix onto one piece of bread, then place another piece on top to make a little sandwich.
- If any filling spills out, gently press it back in with a spoon or knife.
- Repeat this for all the sandwiches.
Coat the sandwiches
- Whisk the egg yolk on a plate.
- Dip each sandwich in the egg yolk, making sure it’s fully covered.
- Spread sesame seeds on another plate and press both sides of each sandwich into the seeds.
Fry the prawn toast
- Pour oil into a frying pan (about 1 inch deep) and heat it on medium.
- Once hot, carefully place the sandwiches in the oil.
- Fry for 2 minutes on one side, then flip and cook for another minute or until golden and crispy.
Drain and serve
- Take them out and place them on a plate with paper towels to soak up extra oil.
- Serve hot and enjoy!
History of Prawn Toast
Prawn toast is a dish that has traveled across cultures and generations. It is crispy, golden, and full of flavor, making it a favorite in Chinese restaurants and homes worldwide. But behind this simple dish lies a long and rich history. It carries the influence of traditional Chinese cooking, international trade, and cultural exchange.
To truly understand toast, we must look at its origins, evolution, and journey from China to the rest of the world.
The Origins: Cantonese Cooking and Seafood Traditions
Prawn toast is deeply connected to Cantonese cuisine, which comes from Guangdong province in southern China. This region has always been famous for its seafood dishes, as it is located near the South China Sea, where fresh prawns and fish are easily available.
For centuries, Cantonese chefs have mastered the art of seafood cooking. One traditional method was pounding fresh prawns into a smooth paste, seasoning it with soy sauce, salt, and spices, and using it in various dishes like dumplings, fish balls, and steamed buns.
However, bread was not originally a common ingredient in Chinese cooking. Most traditional Cantonese snacks were made using rice flour or wheat-based wrappers. So, how did prawns and bread come together?
The Influence of Bread and Western Trade
The introduction of Western-style bread to China played a key role in the creation of prawn. During the late 19th and early 20th centuries, China had strong trade connections with British and European merchants, who brought new ingredients, including white bread.
Chinese chefs, known for their ability to adapt and innovate, began experimenting with bread in their recipes. Instead of steaming or wrapping prawn paste, they spread it onto bread and deep-fried it, creating a unique dish that was crispy on the outside and soft inside. This new fusion dish became popular in Cantonese teahouses and restaurants.
The Role of Japanese Cuisine in the Evolution of Prawn Toast
Some historians believe that prawn toast may have also been influenced by Japanese cuisine, particularly a dish called ebi-shinjō. This is a type of fried shrimp cake, made by blending shrimp paste with seasonings and deep-frying it.
When Chinese immigrants moved to Japan, they may have adapted their traditional shrimp paste recipes to include bread, taking inspiration from local Japanese cooking techniques. This cultural exchange might have helped shape the version of prawn toast we know today.
Prawn Toast Travels to the West
The real explosion of toast’s popularity happened when Chinese immigrants moved to Western countries in the early 1900s. In places like the UK, the US, and Australia, Chinese restaurants became more common, and prawn toast became one of the most popular appetizers.
There were several reasons for its success:
- It was quick and easy to prepare, making it perfect for busy restaurants.
- It had a crispy texture and mild, savory flavor, which appealed to both Chinese and Western customers.
- It used common ingredients—bread, prawns, and sesame seeds—making it cost-effective and widely available.
By the 1950s and 1960s, prawn toast had become a standard item in Chinese takeaways and restaurants, especially in Britain and America. It was often served alongside other famous dishes like spring rolls, sweet and sour chicken, and fried rice.
The Modern Variations of Prawn Toast
Today, prawn toast is made in many different ways around the world. While the classic version is still deep-fried, some modern variations include:
- Baked prawn toast – A healthier version that reduces oil but keeps the crunch.
- Air-fried prawn toast – A lighter alternative using modern kitchen gadgets.
- Spicy prawn toast – Some chefs add chili flakes or hot sauce for extra heat.
- Gourmet prawn toast – Upscale restaurants use fresh herbs, premium prawns, and special sauces to make high-end versions.
Despite these variations, the crispy, golden, and rich prawn flavor remains the heart of this dish.
Why Prawn Toast is Loved Across Cultures
One of the main reasons prawn toast is still popular today is because it combines the best of both worlds—the deep, savory flavors of Chinese seafood dishes and the crispy, toasty texture that Western diners love.
It is also incredibly versatile:
- It can be served as a snack, appetizer, or party food.
- It pairs well with different dips, from sweet chili sauce to garlic mayo.
- It can be enjoyed alone or with other Chinese dishes.
Its simplicity and delicious taste have allowed it to survive for over a century, making it a true classic in Chinese cuisine.
A Dish That Stands the Test of Time
From the seafood-rich kitchens of Guangdong to the bustling Chinese takeaways in London, New York, and Sydney, prawn toast has traveled far and wide. It has changed over time, adapting to new tastes and cooking styles, but its crispy, golden goodness remains the same.
Prawn toast is more than just a dish—it is a story of cultural exchange, innovation, and tradition. It represents how food can bring people together, connecting flavors from different parts of the world. Whether you eat it in a fancy restaurant or make it at home, one thing is certain: prawn toast will always be a beloved favorite.
FAQ’s
What goes with prawn toast?
Prawn toast goes well with sweet chili sauce, soy sauce, or garlic mayo. You can also eat it with fried rice, noodles, or a fresh salad.
How to make Thai prawn toast?
Thai prawn toast is made with minced prawns, garlic, coriander, fish sauce, and white pepper. The mixture is spread on bread, topped with sesame seeds, and deep-fried until crispy.
Can I cook prawn toast from frozen?
Yes, you can cook frozen prawn toast without defrosting. Just fry it in hot oil for a few minutes until golden brown or bake it in the oven at 180°C (350°F) for 10-15 minutes.
Is Chinese shrimp toast healthy?
Prawn toast is fried, so it is not the healthiest option. However, you can make it healthier by baking or air-frying instead of deep-frying. Using whole wheat bread and less oil also helps.
Why is it called prawn toast?
It is called prawn toast because it is made with prawns (shrimp) and bread (toast). The prawn mixture is spread on bread, then fried until crispy.
What tastes good with toast?
Toast tastes good with butter, jam, cheese, avocado, eggs, or peanut butter. If you like savory flavors, you can add garlic, herbs, or smoked salmon.
Can you fry prawn toast?
Yes, frying is the traditional way to cook prawn toast. It makes the bread crispy and the prawn mixture juicy and flavorful.
Is prawn a fish or meat?
Prawns are seafood. They are not fish, but they live in water. Some people consider prawns white meat, while others just call them shellfish.
Can you eat prawn toast cold?
Prawn toast tastes best when hot and crispy. You can eat it cold, but it may feel greasy and chewy instead of crunchy.
What sauce with prawn toast?
The best sauces for prawn toast are sweet chili sauce, soy sauce, garlic mayo, hoisin sauce, or sriracha.
Can I eat prawn toast when pregnant?
Yes, if the prawns are cooked properly, prawn toast is safe during pregnancy. Just avoid it if you have seafood allergies or want to limit fried food.
Can you reheat prawns?
Yes, but be careful. Reheat prawns only once and make sure they are piping hot. Use a pan, oven, or microwave, but don’t overheat, or they will become rubbery.
4 thoughts on “Prawn Toast”