Prawn toasts

Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

  • 45 mins cooking
  • Makes 16 Item
  • Print


Prawn toasts
  • 16 uncooked large prawns (shrimp) (750g)
  • 2 eggs, beaten lightly
  • 1/4 cup (35g) cornflour (cornstarch)
  • 8 thick slices white bread
  • 1 green onion (scallion), chopped finely
  • vegetable oil, for deep-frying
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup (60ml) chicken stock
  • 2 teaspoon soy sauce


Prawn toasts
  • 1
    Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
  • 2
    Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
  • 3
    Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
  • 4
    For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
  • 5
    Serve prawn toasts with dipping sauce.

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