Best Prawn Egg On Toast Recipes

SESAME PRAWN TOAST

Steps:

• To make the prawn fillings, add the prawns, egg white, spring onions, garlic, and seasoning ingredients in the food processor. Blend it into a smooth paste.
• Place the sesame seeds in the plate and set aside.
• Cut the bread crust out and cut in the middle into triangle shapes.
• Place about 1 tablespoon size fillings on the bread, spread the fillings evenly on the bread by using a butter knife.
• Dip the filling side down gently in the sesame seeds until the fillings are coated with sesame seeds evenly. Repeat process to remaining bread slices and set aside. Gently toss the excess sesame seeds out before frying.
• Heat the oil into medium heat about 320°F, test with a wooden chopstick or a piece of bread, once the oil bubbles start sizzling steadily it's ready to fry.
• Fry the filling side down until crispy and turn sides and fry until golden brown.
• Remove from pan and place it on the paper towel to soak the excess oil.
• Garnish with chopped spring onions. Serve immediately with spicy mayo, sweet chilli sauce or any of your favourite dipping sauce.

SESAME PRAWN TOAST

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

PRAWN TOAST WITH QUICK SWEET CHILLI SAUCE

Steps:

• To make the chilli sauce, put all the ingredients into a small pan and simmer for 4-5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.
• To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.
• Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3-4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.
• Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping.

CHINESE PRAWN TOAST

Steps:

• Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
• Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
• Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
• Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
• Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
• Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.