Prawn Toast

Serves 2. Prep/Cook time: 30-35 minutes.

Prawn toast is one of those dishes that instantly pulls at memory. Born in Hong Kong teahouses as a clever fusion of East and West, it travelled across the globe and quietly became a classic of the British-Chinese takeaway. For many, it’s the taste of childhood treats snuck from a paper carton, or the first thing to vanish at a family table — golden triangles stacked high, still sizzling, the sesame crackling under your bite.

It has the air of retro charm, too: the sort of canapé that might have graced a 1970s house party spread, or the comforting starter your parents ordered on a Friday night. What makes it endure isn’t just nostalgia, though — it’s the magic of contrasts. The crunch of sesame, the softness of prawn, the hit of curry mayo and the tang of sweet chilli sauce. Familiar, comforting, and somehow always exciting, prawn toast is a dish that stays with you long after the plate is cleared.

The Recipe

Prawn Paste

Ingredients:

  • 200g raw peeled prawns

  • ½ tbsp red curry paste

  • Pinch of salt

  • Pinch of MSG (optional)

Method:

  • Blitz prawns, curry paste, salt, and MSG into a smooth paste using a blender or food processor.

Assemble the Toast

Ingredients:

  • 2 flour tortillas (or 2–3 slices of white bread)

  • Prepared prawn paste

  • 2–3 tbsp sesame seeds

Method:

  • Spread prawn paste over one tortilla, then top with the second tortilla and press lightly.

  • Spread a thin layer of prawn paste on the outside surface and dip in sesame seeds.

  • Chill briefly (or freeze for 15–20 minutes) to firm up.

  • Cut into triangles or rectangles.

  • Fry in shallow oil until golden and cooked through. Drain on kitchen paper.

Curry Mayonnaise

Ingredients:

  • 100g mayonnaise (about 5 tbsp)

  • 2 tsp curry powder mixed with 1 tsp water (to form a paste)

  • ¼ tsp turmeric

  • Squeeze of lemon juice

  • Pinch of salt

Method:

  • Stir curry paste into the mayonnaise.

  • Add turmeric, lemon juice, and salt to taste.

Sweet Chilli Sauce

Ingredients:

  • 1 tsp ginger & garlic paste

  • 1 fresh red chilli (or ½–1 tsp chilli flakes)

  • 100g caster sugar (about ½ cup)

  • 100ml water (about ⅓ cup + 1 tbsp)

  • 25ml white wine vinegar (1½ tbsp)

  • Pinch of dashi powder (optional)

  • 1 tsp cornflour mixed with 1 tsp water (slurry)

Method:

  • Blitz chilli with ginger & garlic paste until smooth.

  • Add to a saucepan with sugar, water, vinegar, and dashi.

  • Bring to the boil and simmer for 5–10 minutes.

  • Stir in the cornflour slurry and cook until glossy and slightly thickened.

Bring It All Together & Garnish

Ingredients:

  • Crispy sesame prawn toasts

  • Curry mayonnaise

  • Sweet chilli sauce

  • 1 spring onion, finely sliced

  • Small handful coriander leaves

Method:

  • Serve hot prawn toasts with curry mayo and sweet chilli sauce for dipping.

  • Garnish with spring onion and coriander before serving.

Chef Tips

  • Chill for Clean Cuts: Freezing the assembled tortillas for 15–20 minutes makes them easier to slice neatly into triangles or rectangles.

  • Thin is Best: Keep the prawn layer thin — too thick and it won’t cook evenly before the outside browns.

  • Sesame Success: Press the sesame seeds on firmly so they stick well and don’t fall off in the pan.

  • Oil Control: Fry in shallow oil over medium heat — too hot and the sesame burns before the prawn paste cooks through.

  • Small-Batch Sauce: Sweet chilli sauce thickens as it cools — if it’s too thick, loosen with a splash of hot water before serving.

  • Curry Mayo Boost: Toast the curry powder briefly in a dry pan before mixing with water — it brings out a deeper flavour.

  • Protein & Fresh Produce

    • 200g raw peeled prawns

    • 1 fresh red chilli (or substitute dried chilli flakes)

    • 1 spring onion

    • Small handful fresh coriander leaves

    • 1 lemon

    Dry Goods & Seasoning

    • Red curry paste

    • Salt

    • MSG (optional)

    • Curry powder

    • Ground turmeric

    • Dashi powder (optional)

    • Cornflour

    • Sesame seeds

    Sweeteners

    • Caster sugar

    Condiments & Sauces

    • Mayonnaise

    • White wine vinegar

    • Ginger & garlic paste

    Carbohydrates

    • 2 flour tortillas (or 2–3 slices of white bread)

    Optional Extras

    • Rapeseed oil or neutral frying oil (if not already stocked)

    • Kitchen paper (for draining fried toasts)

  • Per Serving (1 of 2)

    • Calories: ~690 kcal

    • Protein: ~32 g

    • Carbohydrates: ~95 g

      • of which sugars: ~32 g

    • Fat: ~17 g

      • of which saturates: ~2.5 g

    • Fibre: ~2.5 g

    • Salt (sodium): ~4.8 g

  • Allergens:
    Gluten, Sesame, Egg, Sulphites, Crustaceans (prawns).
    (May contain mustard, fish, peanuts/tree nuts — check your product labels.)