msc_ecolabel

Chinese prawn toasts

Prep time 10 mins
Cooking Time 10 mins
Serves 4
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Prawn
  • 10 slices of white sandwich (pullman or pan) bread, one day old
  • 12 large MSC certified raw prawns (shrimp), peeled and deveined 
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2cm / 3/4 inch piece of fresh root ginger, peeled and roughly chopped
  • 1 egg white (free-range)
  • 3 tbsp black sesame seeds
  • 3 tbsp white sesame seeds
  • groundnut (peanut) oil for deep-frying
    pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
This is a great thing to serve as finger food at a party. You can prepare it in advance and deep-fry it quickly on demand. People love it because it has the crispiness of the toast, the nuttiness of the sesame seeds and the sweet joy of the prawn (shrimp).


  1. Remove the crusts from the bread and cut the slices in half diagonally.
  2. Put the prawns (shrimp), soy sauce, sesame oil, ginger and egg white in a food processor and process until smooth. Season lightly with pepper.
  3. Using a spoon, divide the prawn mixture between the half slices of bread, spreading the mixture in an even layer. Mix together the black and white sesame seeds and sprinkle them over the prawn mixture, pressing the seeds down lightly.
  4. Heat some groundnut (peanut) oil for deep-frying in a deep-fat fryer or deep saucepan to 180°C / 350°F, checking the oil is hot enough, either by using a cooking thermometer or by dropping a piece of bread into the oil, which should rise to the surface immediately and begin to brown.
  5. Fry the triangles of bread in batches for 2 minutes each, prawn-side up, and then flip over and fry the other side for 1 minute, until the toasts are crisp and golden brown.
  6. Drain from the pan onto a plate lined with kitchen paper (paper towels)

Serving instructions

Serve the toasts hot or cold.

Photo credit: David Loftus

Recipes taken from Bart’s Fish Tales by Bart van Olphen, published by Pavilion Books.

Ingredients

Method

  • 10 slices of white sandwich (pullman or pan) bread, one day old
  • 12 large MSC certified raw prawns (shrimp), peeled and deveined 
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2cm / 3/4 inch piece of fresh root ginger, peeled and roughly chopped
  • 1 egg white (free-range)
  • 3 tbsp black sesame seeds
  • 3 tbsp white sesame seeds
  • groundnut (peanut) oil for deep-frying
    pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
This is a great thing to serve as finger food at a party. You can prepare it in advance and deep-fry it quickly on demand. People love it because it has the crispiness of the toast, the nuttiness of the sesame seeds and the sweet joy of the prawn (shrimp).


  1. Remove the crusts from the bread and cut the slices in half diagonally.
  2. Put the prawns (shrimp), soy sauce, sesame oil, ginger and egg white in a food processor and process until smooth. Season lightly with pepper.
  3. Using a spoon, divide the prawn mixture between the half slices of bread, spreading the mixture in an even layer. Mix together the black and white sesame seeds and sprinkle them over the prawn mixture, pressing the seeds down lightly.
  4. Heat some groundnut (peanut) oil for deep-frying in a deep-fat fryer or deep saucepan to 180°C / 350°F, checking the oil is hot enough, either by using a cooking thermometer or by dropping a piece of bread into the oil, which should rise to the surface immediately and begin to brown.
  5. Fry the triangles of bread in batches for 2 minutes each, prawn-side up, and then flip over and fry the other side for 1 minute, until the toasts are crisp and golden brown.
  6. Drain from the pan onto a plate lined with kitchen paper (paper towels)

Serving instructions

Serve the toasts hot or cold.

Photo credit: David Loftus

Recipes taken from Bart’s Fish Tales by Bart van Olphen, published by Pavilion Books.

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Wild is: Bart van Olphen

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