Chef's Recipes

Neil Perry: Prawn toast

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

By Neil Perry
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking
Neil Perry: Prawn toast
Neil Perry: Prawn toast

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).


  • 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)


  • 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.


Panko crumbs are available from Asian supermarkets. Use a good-quality, store-bought sweet and sour sauce, available from Asian supermarkets.

  • Author: Neil Perry