The first time we enjoyed prawn toast was at Gaylin restaurant in Margao, Goa, India. I replicated this appetizer and the outcome was amazing. The prawn mixture can be made ahead, toast assembled just before frying or baking. Another tasty appetizer that will wow your guests.
Stale bread works best to hold the prawn topping. Fresh bread can be toasted to create a firm base. Using a food processor, the prawns are pulsed into pieces not paste. Then, mixed in with ginger, garlic, spring onions, soy sauce, egg and pepper powder. This mixture is topped over bread pieces and shallow fried. For a healthier version, they can be baked.
Stale bread works best to hold the prawn topping. Fresh bread can be toasted to create a firm base. Using a food processor, the prawns are pulsed into pieces not paste. Then, mixed in with ginger, garlic, spring onions, soy sauce, egg and pepper powder. This mixture is topped over bread pieces and shallow fried. For a healthier version, they can be baked.
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Prawn Toast
(Makes 12 round toasts)
Ingredients:
12 stale bread slices
1/2 kg prawns (cleaned and deveined)
2 spring onions (finely chopped)
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 big green chilli (minced)
1 tablespoon soy sauce
1 egg
1/4 teaspoon pepper powder
few sesame seeds
1/2 cup oil
Method:
Take a round cutter and cut rounds from each slice of bread. Keep aside. If using fresh bread, lightly toast bread in the oven and then cut into desired shapes (square, round or rectangle).
Pulse prawns in a food processor to small pieces not paste. Transfer to a bowl and mix rest of the ingredients except the sesame seeds and oil.
Spread one and a half tablespoon of prawn mixture on top of each round bread piece. Sprinkle some sesame seeds on top of the prawn mixture.
Heat a skillet with oil on medium flame and shallow fry toast with bread side first in the oil. Brown and then flip onto the prawn mixture side. Cook till the top cooked through. Drain toast onto a plate lined with paper towel. Serve prawn toast warm as appetizers.
Note:
(Makes 12 round toasts)
Ingredients:
12 stale bread slices
1/2 kg prawns (cleaned and deveined)
2 spring onions (finely chopped)
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 big green chilli (minced)
1 tablespoon soy sauce
1 egg
1/4 teaspoon pepper powder
few sesame seeds
1/2 cup oil
Method:
Take a round cutter and cut rounds from each slice of bread. Keep aside. If using fresh bread, lightly toast bread in the oven and then cut into desired shapes (square, round or rectangle).
Pulse prawns in a food processor to small pieces not paste. Transfer to a bowl and mix rest of the ingredients except the sesame seeds and oil.
Spread one and a half tablespoon of prawn mixture on top of each round bread piece. Sprinkle some sesame seeds on top of the prawn mixture.
Heat a skillet with oil on medium flame and shallow fry toast with bread side first in the oil. Brown and then flip onto the prawn mixture side. Cook till the top cooked through. Drain toast onto a plate lined with paper towel. Serve prawn toast warm as appetizers.
Note:
- No salt was used. It was substituted with the sodium from the soy sauce.
- Toast remaining pieces of the bread and crust in the oven. Grind into breadcrumbs for future use, to coat fish or cutlets.
- Instead of shallow frying, prawn toast can be baked at 200 C or 400 F. Lightly grease a baking tray and place toast. Spray cooking oil on top of toast and bake till prawn mixture is cooked.