Baked Shrimp Toasts

Total Time
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.

Ingredients Nutrition

  • 10 slices firm white bread, crust removed
  • 4 scallions, minced
  • 14 cup canola oil (we used canola) or 14 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


  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Place bread on baking sheet and brush with oil.
  4. Bake 5 minutes (oil side up).
  5. Set tray aside to cool.
  6. In a medium bowl beat the garlic chili pepper sauce and egg.
  7. Add shrimp, scallions, garlic and cilantro.
  8. Mix well.
  9. Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
  10. Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
  11. Bake 10 minutes.
  12. Cut each bread slice into 4 triangle or square shaped pieces and serve.
  13. *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.


Most Helpful

I had high hopes, but I wasn't thrilled with the outcome. I used frozen shrimp and I didn't squeeze enough water 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.

Mary_K December 06, 2007

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:-)

French Tart October 25, 2007

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