Ginger Prawn Toast
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Classic yum cha or party nibble, prawn toast is not hard to make. Serve hot or room temperature with sweet chilli sauce for dipping.
500g cooked prawns - peeled, deveined and chopped
1 teaspoon grated fresh ginger
1 teaspoon salt
4 teaspoons cornflour
2 teaspoons oyster sauce
2 eggs, beaten
12 slices day-old bread, crusts removed
vegetable oil for frying
15 min › Cook:
15 min › Ready in:
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 and 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.
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
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