Name: Thai-style Prawn Toast | Marion' Kitchen
Prep time: 15 min
Cook time: 20 min
Yield: Makes about 20
Cuisine: Thai
Ingredients: 350g (12 oz)) peeled and deveined prawns; 150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass; 8 makrut lime leaves, destemmed, finely sliced; 2 tbsp finely chopped coriander stems; 1 egg white; 2 tsp sea salt; ½ tsp white sugar; 1 baguette, sliced into 2cm-thick rounds; black sesame seeds; vegetable oil for deep frying; 1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve; Tangy sauce:; 3 tbsp fish sauce; 3 tbsp white sugar; 2 tbsp white vinegar; 2 tbsp lime juice; 1 long red chilli, finely chopped; 1 garlic clove, finely chopped

Thai-style prawn toast

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I love these mini morsels as a party snack… and I love the fact I can make them ahead even more! You can store the uncooked prawn toasts in the fridge for up to a day, or if you’re really prepared you can freeze them for up to a month. How’s that for planning!

WATCH THIS RECIPE

Thai-style prawn toast

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

Makes about 20

Ingredients

350g (12 oz)) peeled and deveined prawns

150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass

8 makrut lime leaves, destemmed, finely sliced

2 tbsp finely chopped coriander stems

1 egg white

2 tsp sea salt

½ tsp white sugar

1 baguette, sliced into 2cm-thick rounds

black sesame seeds

vegetable oil for deep frying

1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve

Tangy sauce:

3 tbsp fish sauce

3 tbsp white sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

1 garlic clove, finely chopped

Steps

Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!

Appetisers Party food Prawns Seafood Snacks Thai cuisine

Thai-style prawn toast

I love these mini morsels as a party snack… and I love the fact I can make them ahead even more! You can store the uncooked prawn toasts in the fridge for up to a day, or if you’re really prepared you can freeze them for up to a month. How’s that for planning!
PREP TIME	15 minutes
COOK TIME	20 minutes
SERVES	Makes about 20

Ingredients

350g (12 oz)) peeled and deveined prawns

150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass

8 makrut lime leaves, destemmed, finely sliced

2 tbsp finely chopped coriander stems

1 egg white

2 tsp sea salt

½ tsp white sugar

1 baguette, sliced into 2cm-thick rounds

black sesame seeds

vegetable oil for deep frying

1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve

Tangy sauce:

3 tbsp fish sauce

3 tbsp white sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

1 garlic clove, finely chopped

Steps

Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!

Liliana

April 17, 2023

Deliciously Amazing!!

This recipe is so easy to follow, absolutely a hit with the family and friends. It is so delicious and way better than the prawn toasts you get at the Chinese restaurants.

I am always making this now for dinner parties/functions.

Love all your recipes Marion <3

Corinne

January 12, 2023

It was amazing

This recipe is great and really gets along with everyone!!! Personally I added a bit of sesame oil and chopped spring onions and I’ve found it

They fit really good!!! The only advice I feel to give to who’s going to try to make this recipe is ” leave the coriander out if you are not a coriander lover because you can feel it even if you use just a little bit”

the rest was perfect !!!

Ms JayFab

AH-mazing

First time using kefir lime leaves-talk about GREAT herb-y flavor that pops! I used Alaskan cod. It’s the only thing I had in the freezer. I made this just for me. Party of one!

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