Sesame Prawn Toast


For the sweet and sour sauce:

  • 160ml pineapple juice
  • 80 ml rice wine vinegar
  • 75g brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour mixed with 1 tablespoon water

For the toast:

  • 300g cooked prawns
  • 50g spring onions
  • 1 teaspoon freshly grated ginger
  • 1 egg white
  • 1 tablespoon cornflour
  • Salt and pepper to taste
  • 4 slices white bread
  • 4 tablespoons sesame seeds
  • Vegetable oil for frying


1. To make the sauce, mix the pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce to a pot and bring to boil. Add the cornflour mixture and cook for a further 2 minutes until thick. Remove from heat.

2. Add the prawns, spring onions, ginger, egg white, cornflour, salt, and pepper to a food processor and blend until pureed.

3. Spread puree over a slice of thick white bread, then cover with sesame seeds, pressing them down firmly with the back of a spoon to stick to the puree.

4. Fry for 2 minutes on each side until golden brown. Serve with sweet and sour sauce.


(Visited 2 times, 1 visits today)

You might be interested in