I remember when I first had prawn toast from a Chinese takeaway and I was mesmerised. Just how do they make this, and how do they get the prawns to stick to the toast? Very much a guilty pleasure, I can’t actually order it as the supermarket bread used turns my guts into knots (real bread is no problem, as for most!), so I turned to my stove as I always do, and figured it out.
It turns out it is really easy, and quick too. Raw prawns held together with egg white and the seasoning of your choice sticks easily to the bread. Fried prawn side down and then turned over for the finish to get that glorious crisp brown (and they must be fried to get the guilty gorgeousness of it all, you can bake them if you must).
The best thing about making your own prawn toast? You can use fabulous bread and you can season them as you like. Reach for the sourdough or similar and play around with herbs and spices. I couldn’t resist the pot of garlic chives lingering in my garden and some lovely sweet bright Korean gojucharu (red pepper flakes). Better again? You can chop them into soldiers and have them with your breakfast egg.
Enjoy and do let me know how you make your soldiers for your egg, or how you end up seasoning your prawn toast. Life and cooking is all about the variations, right? :)
- 350g fresh prawns, shelled weight (not cooked, you want the grey ones - frozen is fine, but defrost first)
- 1 egg white
- 1 tbsp chopped fresh garlic chives (or chives)
- 1 tbsp gojucharu (Korean red pepper) - substitute with a teaspoon of a mild chilli of your choice or Aleppo pepper
- good bread (sourdough works well)
- sea salt and pepper, to taste
- light flavourless oil for frying like sunflower or groundnut, to fill a frying pan to an inch