Name: Neil Perry: Prawn toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gm green king prawns, peeled and cleaned; 2 garlic cloves, finely chopped; ½ knob of ginger, peeled, finely chopped; 1 tsp white sugar; 1 eggwhite; 1 tsp sesame oil; 4 green onions, finely chopped; 5 slices stale white bread, crusts removed; 1 egg, lightly beaten; 60 gm (1 cup) Japanese panko crumbs (see note); For deep-frying: vegetable oil; To serve: sweet and sour sauce (see note)

Neil Perry: Prawn toast

Australian Gourmet Traveller Chinese banquet recipe for Neil Perry's prawn toast.

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

These delicious morsels are classic Chinese restaurant fare – and are great as a small starter or as pass-around food if you want to add an Asian flavour to your cocktail party. Normal breadcrumbs will do if you can’t find the Japanese panko crumbs.

This recipe is from Neil Perry’s cookbook Balance and Harmony: Asian Food (Murdoch Books, $125, hbk).

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Ingredients

500 gm green king prawns, peeled and cleaned

2 garlic cloves, finely chopped

½ knob of ginger, peeled, finely chopped

1 tsp white sugar

1 eggwhite

1 tsp sesame oil

4 green onions, finely chopped

5 slices stale white bread, crusts removed

1 egg, lightly beaten

60 gm (1 cup) Japanese panko crumbs (see note)

For deep-frying: vegetable oil

To serve: sweet and sour sauce (see note)

Method

Main

1.Put the prawns, garlic, ginger, sugar, eggwhite, sesame oil and ½ tsp sea salt in a food processor and process until smooth. Put the mixture in a bowl and stir in the green onion. Spread about 2 tbsp of the prawn mixture to the edges of each piece of bread and cut each in half diagonally. Brush tops and sides of each piece with beaten egg, then press into breadcrumbs to coat. Heat the oil in a wok or deep-fryer until smoking (180C), and deep-fry the toasts in batches until golden on both sides (about 2 minutes). Remove and drain on paper towel. Serve hot with a sweet and sour dipping sauce.