Pickled cucumber & Chinese prawn toast

Pickled cucumber & Chinese prawn toast

Posh Toast
45 mins

Prawn toast has always been the easy starter with a takeaway meal, but that doesn’t do the dish justice. Made from scratch and poshed up with pickled cucumber and chilli jam, it’s a meal in itself.


Quantity Ingredient
140g shelled and deveined raw king prawns, (jumbo shrimp)
1 teaspoon grated ginger
2 spring onions, sliced, (scallions)
1 teaspoon light soy sauce
1 egg white
2 teaspoons cornflour, (cornstarch)
1/2 cucumber
2 1/2 tablespoons rice vinegar
2 teaspoons caster sugar, (granulated)
sunflower oil, for frying
5 slices white farmhouse bread, crusts removed
3 tablespoons sesame seeds
6 tablespoons chilli jam
freshly ground black pepper


  1. Place the prawns, ginger, spring onions, soy sauce, egg white, cornflour and some seasoning into the small bowl of a food processor. Blitz to a smooth paste and chill for 30 minutes.
  2. Meanwhile use a vegetable peeler or mandoline to slice the cucumber into ribbons. Measure the vinegar and sugar into a bowl and add a little salt. Stir to dissolve, then toss through the cucumber. Set aside to pickle.
  3. Fill a shallow frying pan 1cm deep with oil then set over a medium heat. Spread each slice of bread thickly with the prawn mixture. Sprinkle over the sesame seeds and lightly press down. Cut each slice of bread into three or four long strips.
  4. Test a small piece of bread in the hot oil – it should brown in about 40 seconds. If you have a thermometer, the oil should have reached 180°C. Once the oil is hot enough fry the slices in batches, for 1 –2 minutes on each side, until golden brown. Drain on kitchen paper. Serve with the pickled cucumber and chilli jam.
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