This was one of the dishes that needed to be batch made, it would start with peeling cases of King Prawns in freezing cold water, turning your hands blue “Brrrrrr”. Then we had to de-vein each king prawn one-by-one, this was followed by pushing the prawns through a mincer. Once the prawns were minced we’d add the seasoning and corn flour and then we had to beat the mixture for a good 20 minutes which would stiffen the mixture making it more dense and springy. Finally, we would spread the beaten prawn mix on to pieces of white bread and then coat the prawn side in sesame seeds. An ‘all hands on deck’ family affair. 

Put all ingredients except bread, oil and sesame seeds into the food processor and blend to a paste. 

Spread the paste onto 1 side of the bread (don’t be too skimpy), place sesame seeds on to a plate or chopping board and press the toast paste side down into the seeds (Only seed the paste side). Heat 2 to 3 inches of oil in a pan or wok until hot but not smoking. Place your toasts into the oil and fry for 30 to 50 seconds on each side or until golden brown. Remove toast and drain excess oil on kitchen paper. 

Remove crusts and slice into triangles and serve. 

 

The beauty of this dish is the Prawn Toast can be made a day in advance and kept in the fridge. Once your guests start to arrive fire up the cooker and you’ll be serving tasty home made prawn toast in minutes. On average you want to allow 2 to 3 triangles per guest. 

 

Recipe from my Chinese Takeaway Cookbook