Giant prawn toast

Giant prawn toast
  • Serves icon Serves 6-8 as a snack
  • Time icon Hands-on time 15 min

Giant prawn toast is a great sharing dish for Friday nights. Our mega prawn toast with dipping sauce is a fun riff on a takeaway favourite.

Our nachos with pulled pork and sweetcorn salsa also make a great sharing dish for movie nights.

Nutrition: Per serving (for 8)

Calories
339kcals
Fat
19.4g (2.4g saturated)
Protein
14.8g
Carbohydrates
25.2g (6.7g sugars)
Fibre
2.6g
Salt
1.3g
Calories
339kcals
Fat
19.4g (2.4g saturated)
Protein
14.8g
Carbohydrates
25.2g (6.7g sugars)
Fibre
2.6g
Salt
1.3g

Ingredients

  • 1 small (400g) loaf soft white unsliced bread
  • 12 sustainable raw Scottish langoustines (or use sustainable North Atlantic prawns)
  • 2 garlic cloves, crushed
  • 3cm piece ginger, roughly chopped
  • 1 tbsp sesame oil, plus extra
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 1 medium free-range egg, separated (yolk beaten)
  • 2 spring onions, finely chopped
  • Small bunch coriander, chopped, plus extra leaves to serve
  • 4 tbsp sesame seeds, plus extra to serve
  • 5-6 tbsp light olive oil
  • ½ tsp chilli flakes

For the dipping sauce

  • 4 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp white wine vinegar
  • 2 tsp honey

Method

  1. Heat the oven to 180ºC fan/gas 6. Turn the loaf on its side and slice the crust off the top and bottom of it. With the loaf still on its side, cut 2 x 1.5cm thick slices, lengthways.
  2. Peel the langoustines and roughly chop 8, then add to a food processor with the garlic and ginger. Pulse to a rough mixture, adding a splash of water to loosen if need be. Add the sesame oil, soy, cornflour and egg white, then briefly pulse. Stir in the spring onions and coriander.
  3. Evenly spread the mixture over the top of the slices of bread, taking it right to the edges. Slice the remaining 4 langoustines in half lengthways and divide among the slices. Brush egg yolk over and scatter with the sesame seeds.
  4. Heat a very large pan over a medium heat with half the oil. When hot, add one slice, bread side down. Cook for 2-3 minutes, then turn and repeat until turning golden and crisp. Put prawn-side down on an oven tray (so the toast doesn’t go soggy) and repeat with the second piece. Put in the oven for 5 minutes or until cooked through.
  5. Whisk the dipping sauce ingredients in a small bowl. Top the toasts with coriander leaves, extra sesame seeds and the chilli flakes, then drizzle with sesame oil. Slice and serve with the dipping sauce

delicious. tips

  1. DON’T WASTE IT Whizz the bread off-cuts into breadcrumbs. They’ll keep for 6 months in the freezer.

  2. If you can’t get langoustines or want a cheaper option, use 300g North Atlantic peeled prawns or crayfish tails.

    For dipping, use sweet chilli sauce on its own rather than making your own sauce, if you prefer.

Recipe By

Amanda James

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Prawn toast scotch eggs

Two of your favourite nibbles are combined in one crunchy, crispy, gooey-in-the-middle snack with Ravinder...

Save recipe icon Save recipe icon Save recipe

Prawn recipes

Spicy prawn toasts

We’ve added a spicy zing to prawn toast by adding kimchi. Serve as a starter...

Save recipe icon Save recipe icon Save recipe

Asian-style prawns with spiced herb relish

Serve this Asian-style prawn recipe at your next dinner party as an everyone-dig-in starter –...

Save recipe icon Save recipe icon Save recipe

Prawn recipes

Battered squid, scallops and prawns

You can really taste the sea in this fried Italian seafood dish of squid, scallops...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine