Prawn toasts have a poor reputation thanks to the flavourless cardboard that is so often served at restaurants and with takeaways. They have so much potential that I believe is ruined by the use of cheap white bread and deep frying. When made from scratch, they can be the most elegant and delicious starter for a dinner; or a luxurious side with a homemade Chinese banquet.
This is a simple recipe, which means the ingredients must be of the highest quality. Use a good quality bread; this does not include sliced flavourless white bread. Use a french baguette cut on an angle into slices, or a lovely sourdough loaf. You want the bread to be substantial enough to withstand the toppings, but with a subtle flavour as to not compete with the toppings. I would avoid a rye bread or anything with a lot of seeds as they may be too overpowering. I also must insist that the prawns be raw, otherwise known as green prawns. Pre-cooked ones will result in a tough, chewy toast, not the sweet yielding topping that we’re after.
And finally some flexibility; swap the lemon zest for lime if you like; or coriander for freshly snipped chives. Occasionally I mix a little soy sauce through the prawn mixture or a sprinkle of chilli flakes. Always serve these prawn toasts hot from the oven. You could serve these with chilli oil drizzled over, or a bowl of sweet chilli sauce on the side. I like to keep it simple with a squeeze of fresh lemon juice over the top to give it a little lift.
Ingredients
- 1/2 cup mayonnaise
- 2 tbsp white miso paste
- 300gm raw prawns, peeled with tails removed
- 2 spring onions sliced
- 1 tbsp lemon zest
- 2 tsp sesame oil
- 3 tbsp white miso paste
- 14 slices bread, cut to be a couple of centimetres thick
- 2 tbsp sesame seeds
- Coriander leaves picked to serve
Instructions
In a bowl, mix together to mayonnaise and the first measure of miso paste in a small bowl. Mix together and set aside. Into a food processor, place the prawns, spring onions, lemon zest, sesame oil and the second measure of miso paste. Gently pulse until just combined. You don't want this to turn into the texture of glue, so watch it carefully.
Spread a spoonful of the miso mayonnaise onto a slice of bread and top with the prawn mixture. Gently spread the prawn mix out and repeat with the remaining slices of bread. Lay the piled up slices of bread on a lined baking tray and sprinkle with sesame seeds. Grill for 4 or 5 minutes, at which point the tops should be golden and the prawn mixture cooked.
Serve, hot from the oven with coriander leaves scattered over.
Notes
To check if the prawns are cooked, cut a toast in half. If they are still translucent, put them back under the grill. If they are a light shade of pink, they're cooked and ready to eat.
