Prawn toast
Chopped prawns, seasoned with fresh ginger and oyster sauce, spread on toast and deep fried. Very delicious and easy to make, and can be served warm, or at room temperature. These make popular party nibbles!
Ingredients
Serves: 24
- 450g (1 lb) cooked prawns - peeled, deveined and chopped
- 1 teaspoon grated fresh root ginger
- 1 teaspoon salt
- 2 dessertspoons cornflour
- 1 dessertspoon oyster sauce
- 2 eggs, beaten
- 12 slices day-old bread, crusts removed
- rapeseed oil for frying
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- In a bowl, thoroughly mix the prawns with the ginger, salt, cornflour, oyster sauce and eggs.
- Cut each slice of bread into 4 squares, and arrange on a baking tray. Spread prawn mixture over each square; refrigerate for at least 15 minutes.
- In a wok or deep fryer, heat the oil to 185 C. Carefully drop bread into hot oil, prawns side down and fry until golden brown. Remove from oil, drain on kitchen roll and serve.
Tip:
These are great with sweet chilli sauce for dipping!
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Am sure the other recipe with chilli sauce is very good but tried this one instead because thought children would like it better. They (and we) loved it. Works well with wholemeal bread as well. - 07 Nov 2015
This is my favorite appetizer in our Chinese restaurants, so I tried this recipe last night for company. Excellent taste from the fresh ginger root and oyster sauce, but deep frying the whole piece of bread was too greasy. - 10 May 2005 (Review from Allrecipes US | Canada)
This is my favourite appetizer in our Chinese restaurants, so I tried this recipe last night for company. Excellent taste from the fresh ginger root and oyster sauce, but deep frying the whole piece of bread was too greasy. - 29 Sep 2008 (Review from Allrecipes AU | NZ)
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