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Prawn toast recipes

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5mo

graham

a white plate topped with meat and veggies covered in seasoning next to green leaves

Thai Brunch

Prawn Toast Recipe

Marion Grasby Recipes

Thai-style Prawn Toast | Marion' Kitchen

a white plate topped with bread covered in sauce and green leafy toppings next to a hand holding a piece of bread

Thai Mat

Marion's Kitchen

Homemade Chinese Food

Thai-style Prawn Toast | My Thai-style prawn toast 🎉🥂 Get the recipe: https://www.marionskitchen.com/thai-style-prawn-toast/ | By Marion Cooks Asian Food Classics | Fresher, more fragrant, these are totally not your average prawn toast. These are my Thai style prawn toast. Okay so prawn toast might conjure up your sort of 90s Chinese restaurant experience with really soggy bits of hard toast and tiniest amount of that prawn stuff on the top. This is not that. This is a beautiful fresh fragrant and so zesty and duh just completely flavorful version of prawn toast. Uh alright let's do the the prawn topping. The all important part first. I've got some beautiful tiger prawns here. And then I like to add a little bit of fish here. I'm using a snapper. I find that the fish kind of gives a a kind of lighter, mousier texture to the whole thing. And now, let's get started on all the herbaceous goodness. I've got some caffeine lime leaves here. Now, you can find these guys at most Asian groceries. They freeze really well. So, if you're making a special trip, grab a whole bunch and put them in the freezer and if you can't find these, some lime zest will do as well. Now, you just want to take the stems out first. I Now just roll those up. And finally slice. Pop those into your blender as well. And then I also want some coriander. Now, I like to use the stalk part of the coriander for this mainly. Uh it has a more robust flavor that stands up to the deep frying a little better than just the leaves. And now some garlic some fish sauce. A little pinch of salt here. The salt actually seems to help with the texture of this as well as adding a little bit of salty flavor and then an egg white to bind everything together. Now blend that until you have a really smooth paste. This is the kind of texture that you're after. It should be quite a firm mix. Almost like a kind of dough consistency. And now take yourself some slices of bread. I like to go with a baguette style of bread here and I want it at least a centimeter thick and unlike the Chinese restaurants of the nineties, we are going to stack this with loads of that yummy prawn mixture. And our final little flourish want some sesame seeds. I'm using some black ones today. And a little sprinkling of chili flakes. So at this point these guys are ready to go now you could do this a day in advance pop them in the fridge and fry them when you're ready to or you can put them in the freezer and keep them for a month or so very handy to have but before we cook ours today I need to make a little tangy dressing so I'm going to start off with some fish sauce some sugar, some white vinegar, and you want some lime juice as well and some red chili. This is a mild red chili. I'm really more after the color here than the intense heat. Now, just give that a mix and let it sit for a little while just to let that sugar dissolve. Now, check if your oil is hot enough. You can employ my favorite method which you would have seen a lot on my channel but a wooden chopstick or wooden spoon into the oil and we're just waiting for some fast, furious little bubbles. Now, in go your little prawn toast guys put the topping down into the oil first because that side needs a little bit longer to cook and I just need a couple of minutes on this first side and when you've got a really lovely blush pink opaque color on that prawn side flip those guys over and you need another minute or so just to get that toast on the bottom really golden What I like to do with these is serve them under a tumble of fresh herbs and drizzled with whole lot of that beautiful tangy dressing. So pop these out onto a plate and then I grab a whole bunch of herbs. Asian herbs like Thai basil and mint are really nice here and then put a little bit of that dressing on top of the herbs. Give that a mix and then just sprinkle those on top. Now, one final dousing with that dressing and there you go. Not my childhood prawn toast. In this case, a very good thing and look at just as so pretty. All those fresh herbs, that bright red chili. Look at how golden and beautiful that toast is. That is insanely good. Mm. Out. All those beautiful herbs, the caffeine lime in particular really shines through and that big pop, juicy prawn fish mixture. It really is so good. Mmm. You will never order these out again, I promise you. Really good.