Rustic Prawn Toast Recipe

by Jo

Making prawn toast at home is not as complex as you might think. In fact, I would go as far to say that it is pretty damn easy and such a fun way to enjoy a favourite takeaway side. I can’t think of many people who dislike prawn toast!

For this recipe we are going big with really chunky prawn toasts that are heavy on the prawn. My homemade prawn toast recipe has a rustic twist, using ciabatta for the toast. I love using this bread because ciabatta naturally has lots of big holes throughout, and these are absolutely perfect for collecting pockets of the prawn filling so you have lovely, generous prawn toasts.

Prawn Toast Recipe

You don’t need that many ingredients for this prawn toast recipe, and both the prep and cooking are really straightforward. I think these prawn toasts make a wonderful idea for starters or canapés when entertaining. Prawn toast is such a crowd pleaser, right? And with them being so stress free to make they’re ideal for hosts to please guests without getting exhausted in the process. You can even make them well in advance; prep the prawns the day before and then all you need to do is add them onto the bread the day that you fry them up. We love stress free cooking here at Girl Eats World! After all, food is fun and should feel it.

Ingredients

  • Serves 4
  • 1 ciabatta loaf, cut into thick slices
  • 300g prawns, very finely chopped
  • 1 egg white
  • 2 tbsp cornflour
  • 1 tbsp soy sauce
  • 2 handfuls fo panko breadcrumbs
  • Vegetable oil for frying

Method

Once the bread is thickly sliced, set aside and in a bowl add your finely chopped prawns, egg white, cornflour and soy sauce. Stir together and then using clean hands top each of the breads with a very generous layer of prawn. You want the prawn layer to be half the thickness of the bread.

Be sure to press the prawn mix into the bread, making sure it fills all of the ciabatta holes.

Once each bread is topped, roll the prawn topping in panko to get a nice layer of breadcrumbs on top.

Heat the vegetable oil in a sturdy pot and heat on high until the oil reaches 160c. Add one prawn toast at a time and deep fry for 2 minutes.

Once fried, remove the prawn toast and set on some kitchen towel to catch any excess oil.

Serve and enjoy.

Recipe Overview

Rustic Prawn Toast

A rustic twist on the popular takeaway side!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Appetizer
Cuisine: Chinese
Keyword: ciabatta, prawn, prawn toast
Servings: 4
Calories: 270kcal
Cost: £3.00

Equipment

  • 1 Knife
  • 1 Bread knife
  • 1 Chopping board
  • 1 Bowl
  • 1 Pot

Ingredients

  • 1 ciabatta loaf
  • 300 g prawns
  • 1 egg white
  • 2 tbsp corn flour
  • 1 tbsp soy sauce

Instructions

  • Thickly slice your bread and set aside.
  • In a bowl add your finely chopped prawns, egg white, cornflour and soy sauce. Stir together and then using clean hands top each of the breads with a very generous layer of prawn. You want the prawn layer to be half the thickness of the bread.
  • Once each bread is topped, roll the prawn topping in panko to get a nice layer of breadcrumbs on top.
  • Heat the vegetable oil in a pot on high heat until the oil reaches 160c. Add one prawn toast at a time and deep fry for 2 minutes.
  • Once fried, remove the prawn toast and set on some kitchen towel to catch the excess oil.

Other breads to use

The idea of this prawn toast recipe is to give it a rustic twist. As mentioned I love the use of ciabatta which has lots of holes running through the dough: these make perfect pockets for catching lots of prawn topping. Ciabatta is also easy to slice into single portions for added convenience. But any bread with lots of holes could work great too. Perhaps fingers of sourdough as an alternative could be fun.

Garnish ideas

I really like to serve these prawn toasts with either a hoisin mayo (literally just a mix of hoisin sauce and mayo: 1 part hoisin to 3 parts mayo) or a sweet chilli sauce. Garnishes such as some chopped spring onion add a nice pop of colour and freshness, and a little addition of chilli crisp is great for those who enjoy a little heat.

Deep Frying Temp

Your oil should be a minimum of 160c for this recipe. Oil needs to get nice and hot to ensure it quickly fries food and maintains crispiness. If the oil is too cool for cooking it will seep into the food too much, causing it to be soggy rather than crisp. And we want that lovely crunchiness for this prawn toast recipe.

If you have a deep fat fryer you’re golden as you can control the temperature really easily. For good old fashioned frying in a pot, I recommend investing in a thermometer to make sure your oil reaches the right temperature for the prawn toast (and anything else you fry). Here’s the one I use

Stay safe! Oil is very dangerous to fry with so please please make sure there are no pets or children in the kitchen when you do this, and be sure to keep the handle position on your pot where it won’t get caught on sleeves etc.

More recipes

Like the sound of this prawn toast recipe? Then here are a few other recipes of mine that I think you will enjoy:

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