I don’t recall the first time I ate the Sesame Prawn Toast. Perhaps it was in Mangalore, but I do remember the first time I enjoyed it and took notice of it. It was at a party hosted in Dubai. I remember munching on them, unstoppable at first and realising that I was piling on the extra calories, I stopped midway. A couple of weeks ago I was going through my collection of recipes cut out from the Friday magazine and I came across an image of sesame toasts, looking ravishing as ever and inviting me to try them out immediately. I needed some prawns which I didn’t have so at the first opportunity that I got I bought them and made some right away. My son who couldn’t figure out the prawns on the toast happily ate a few giving rise to a million dollar question. Will he eat seafood if I mask the flavour? If I make it more yummy and disguise it? I think I suffer from EMS (evil mom syndrome) cuz I am constantly looking out for ways to get my kids to eat some good protein. Sigh!
Anyway, long story short, I made the sesame toasts. They were beauuuuuuutiful (if I can describe them that way) Well, I have not tried different recipes cuz this one was pretty good. I am sure there is an Air Fryer method that I haven’t chanced upon yet. When I do, I will update this post with the details. For now, this recipe is waiting to be tried this weekend. Lemme know what you think! Write to me at email@example.com
These crisp sesame prawn toasts are sure to delight anyone who eats them. Serve them as a party appetizer or on a cold winter/monsoon day!
- 6 slices of bread preferably a day old
- 5-6 tablespoons of white sesame seeds
- oil for shallow frying
- 150 grams 1 cup small prawns, shelled, deveined & cleaned * see notes
- 1 spring onion white or 2 pearl onions or 1/2 a small red onion
- 1/4 inch piece of ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch cornflour
- salt & pepper to taste
- Trim the sides of the bread and cut each slice into 4 triangles. Keep aside.
- Grind all the ingredients mentioned under ' For the prawn paste' to a smooth paste. If you wish, you can grind the onion & ginger first and then add the other ingredients. Keep aside
- On a hot skillet/tawa, lightly toast the sesame seeds. Take care to see that they don't get burned or begin to pop. Toast them without oil, only until the colour changes from white to slightly golden. Transfer to a plate and spread out the seeds
- Heat oil for shallow frying in a wide based frying pan. Spread a generous portion of the prawn paste on a triangle of bread. Then place this face down (the paste side) on the bed of sesame seeds and press gently. The bread should be adequately coated with the seeds.
- Shallow fry the pieces till golden on both sides. If you wish you can air fry them or deep fry them too. Once done, remove on an absorbent kitchen tissue and serve immediately with ketchup or sauce of your choice
You can use pre-cooked frozen prawns, however, if you are doing so, make sure to thaw them completely at room temperature to get rid of the excess moisture. Pat dry or gently squeeze them before grinding.