Sourdough Prawn Toasts
A staple in Chinese restaurants for decades, prawn toast is currently going through a revival, and they are now one of the most popular finds both at fine dining restaurants and supermarkets. This homemade version is wonderfully moreish and a brilliant way to get your family tucking into some shellfish.
These prawn toasts are super easy to cook from scratch, and they are lighter, yummier and more nutritious than the shop-bought versions. The sourdough gives a lovely chew and depth of flavour, which makes it feel a little more special than standard sliced bread. Prawns and egg provide plenty of protein to help keep tummies full, and prawns are also a good source of minerals such as iodine and selenium, which support growing bodies. Cooking them in olive oil rather than deep frying keeps things lighter, while the sesame seeds add flavour, crunch and a little extra fibre.
This is a recipe that the whole family will love. Find the gluten-free switch in the cook’s tips below.
Get our lovely Healthy Bites newsletter!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket!
Sourdough Prawn Toasts
Ingredients
- 165 g Prawns (raw)
- 1 tsp Ginger (fresh root, finely grated)
- 1 clove Garlic (crushed)
- 1 Egg
- 1 Spring Onion (very finely sliced)
- 1 tbsp Coriander (fresh, chopped)
- 1 tsp Soya Sauce (tamari or standard)
- 4 slices Bread (sourdough)
- 2 tbsp Sesame Seeds (black)
- 2 tbsp Sesame Seeds (white)
- 3 tbsp Olive Oil (plus extra if needed)
Instructions
- Separate the egg; put the yolk into a small blender and the white into a shallow dish.
- Whisk the egg white with a fork until a little foamy. Set aside.
- Mix the black and white sesame seeds together and set aside.
- In the blender, add the prawns, ginger, garlic and soya sauce to the egg yolk. Blitz until the mixture is smooth.
- Add the finely sliced spring onion and chopped fresh coriander and stir these through the prawn mixture.
- Divide the mixture and spread it thickly on one side of each of the sourdough bread slices.
- Brush the prawn spread mixture with the whisked egg white and sprinkle over the sesame seeds, pressing gently to create a crust on top of the prawn mixture.
- Heat a non-stick frying pan to a medium heat and pour in the olive oil.
- Carefully place one piece of bread into the frying pan, bread-side down, and cook for a few minutes until golden. Carefully turn over and cook the prawn side for a further few minutes, until the prawn mixture is pink (and fully cooked through) and the sesame seeds are toasted.
- Repeat for each piece of bread, adding a little more oil to the pan if needed each time.
- Serve the prawn toasts straight away while they are hot and crispy.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
Responses