Prep 30 mins
Cook 10 mins
Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site.
- 10 slices firm white bread, crust removed
- 4 scallions, minced
- 1⁄4 cup canola oil (we used canola) or 1⁄4 cup olive oil (we used canola)
- 1 tablespoon minced garlic
- 2 tablespoons chili-garlic sauce (we used a Taste of Thai)
- 1 teaspoon chili-garlic sauce (we used a Taste of Thai)
- 1 tablespoon minced cilantro
- 1 egg yolk
- 1 tablespoon sesame seeds
- 1 lb raw shrimp, peeled, deveined & minced
- Preheat oven to 400°F.
- Line a baking sheet with aluminum foil or parchment paper.
- Place bread on baking sheet and brush with oil.
- Bake 5 minutes (oil side up).
- Set tray aside to cool.
- In a medium bowl beat the garlic chili pepper sauce and egg.
- Add shrimp, scallions, garlic and cilantro.
- Mix well.
- Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
- Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
- Bake 10 minutes.
- Cut each bread slice into 4 triangle or square shaped pieces and serve.
- *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.
I had high hopes, but I wasn't thrilled with the outcome. I used frozen shrimp and I didn't squeeze enough water out...my toasts got soggy. I made the mix in advance and baked them the next night. The flavor was good, but I didn't care for the consistency. I doubt I make this again.
We call these Prawn Toasts in the UK.....and as we lived in the Far East, we ALL love these! I made these for my Mum's 74th Birthday Aperitifs Party! I used sesame oil in place of canola or olive oil....and I used a wee bit more than one tablespoon of garlic! These were elegant, tangy and very tasty - and they were finished in a flash! Thanks Di for another wonderful recipe! FT:-)