Chinese

Prawn toast with crushed chilli

Name: Prawn toast with chilli recipe
Yield: 8
Cuisine: /chinese
Ingredients: 500g peeled green prawns; 4 long green shallots, green part only (see notes); 250.00 ml firmly packed coriander (leaves and thin stems); 20g ginger; 3 garlic cloves, crushed; 2 tsp soy sauce; 2 tsp sesame oil; 1/2 tsp white pepper; 8 slices white bread, crusts removed; 35g sesame seeds; Vegetable oil, to shallow-fry; 50.00 ml finely chopped chives, to serve; 3 long red chillies, roughly chopped; 60ml olive oil

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Prawn toast with crushed chilli — Ben Dearnley

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by Tom Tilbury

CHEF

Sep 30, 2024

Craving a delicious snack that's ready in minutes? This quick prawn toast recipe is it. Here, chef Tom Tilbury shows how easy it is to whip up this classic Chinese entree while adding a vibrant kick of crushed chilli on the side to add a little heat. Fast, simple, and a great dish to share with friends, this prawn toast recipe is one you'll keep returning to.

Recipe note: Keep white part of shallot with the roots and place in a glass with a little water in a sunny spot inside. When the roots have developed a little, transfer to your garden.

This recipe is by Tom Tilbury

500g peeled green prawns
4 long green shallots, green part only (see notes)
1 cup firmly packed coriander (leaves and thin stems)
4cm piece fresh ginger (20g), finely grated
3 garlic cloves, crushed
2 tsp soy sauce
2 tsp sesame oil
1/2 tsp white pepper
8 slices white bread, crusts removed
1/4 cup (35g) sesame seeds
Vegetable oil, to shallow-fry
2 1/2 tbs finely chopped chives, to serve

Crushed chilli

3 long red chillies, roughly chopped
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place the prawns, shallots, coriander, ginger, garlic, soy sauce, sesame oil and pepper in a food processor and whiz, scraping down the side occasionally, until finely chopped and combined.
2.

Lay the bread on a board and spread prawn mixture evenly over bread, making sure to go all the way to the edges, then scatter with sesame seeds and lightly press to allow seeds to stick.
3.

For the crushed chilli, place chillies and 1 tsp salt flakes in a mortar and use a pestle to crush until it looks like a salsa. Add olive oil and stir to combine (this will keep in a sterilised jar in the fridge for 1 week).
4.

Heat 1.5cm vegetable oil in a large, deep frypan over medium-high heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry bread, in batches, for 2 minutes each side until both sides are golden, prawn is cooked and toast is crispy. Drain on paper towel, then cut prawn toasts in half on a diagonal. Serve drizzled with crushed chilli and sprinkled with chives.