Gluten Free Prawn Toast
Gluten free prawn toast is now a staple in my house. My brother asks for it every time he’s home from uni and I happily oblige!!
Pre-coeliac diagnosis, I would never have dreamed of making my own. So thank you coeliac disease – you have made me venture out of my comfort zone to the delights of making your own, and its so so worth it. Wish I had done it before!!
It sounds complicated doesn’t it?! I promise you its not. Here’s my surprisingly easy recipe to make my yummy, gluten free prawn toast.
Yes, I did buy the foil containers because it had to be authentic right!! There’s something about eating out of Chinese boxes!! Don’t worry, I didn’t go to the extent of writing labels on all the lids… this time.
What else is in the pic?
- My Egg Fried Rice recipe
- For the Sweet & Sour chicken, you’ve got 2 options:
- (1) my super simple Sweet & Sour recipe or
- (2) just bake some Marks & Spencer gluten free chicken tempura and mix with their own brand sauce, pineapple and peppers.
- My Chow Mein is made up of rice noodles, Marks & Spencer oyster sauce (their own brand is gluten free but most brands aren’t so be careful!), sesame oil & stir fry veg.
My Chinese top tip is to use SESAME OIL! It makes everything taste like the real deal. You can buy it in all supermarkets with the sunflower oils etc.
If you want more fakeaway ideas, head over to my Guide to Gluten Free Fakeaways!
Homemade Prawn Toast
Ingredients
- 3 slices bread - I used Genius white but any will do
- 1 beaten egg
- 50 grams sesame seeds
Prawn Paste Ingredients
- 180 grams raw prawns
- 1 egg white
- 1/2 tsp ginger
- 1 tsp soy sauce - aka tamari if your gluten free
- 1 tsp sesame oil
Instructions
- Blend together all of the “prawn paste” ingredients until smooth. Divide the mix into 3 equal portions.
- Cut the crusts off 3 slices of bread. Don’t throw the crusts away!
- Brush* a small amount of sesame oil onto one side of the bread.
- take 1/3 of the prawn paste and spread on top on the sesame oil. Make sure you get right to the edges. My preference is to make the prawn layer quite thick but use a little less if you’d like!
- Brush* the beaten egg over the top of the prawn paste and the sides of the bread (you don’t need to do the underside)
- Scatter the sesame seeds on a plate. Place the prawn side down onto the sesame seeds so they totally coat the prawns & then carefully remove it and set aside.
- Repeat these steps for the other two slices.
- Heat 2-3cm of sunflower oil in a heavy based pan, at medium-high temp (around 170oC)If you haven’t got a thermometer, To check the temp, test with the crusts first. You’re looking for small bubbles to form around the crust. >It shouldn’t go too crazy and brown instantly (if it does it’s too hot). Turn the heat down and wait a few mins for it to cool.> If there’s virtually no bubbles at all it’s too cool and the bread will end up greasy so let it get a bit hotter.
- Carefully lower the prawn toast into the oil, prawn side up. Best to cook 1 toast at a time! Cook for 1 1/2mins and then flip for a further 1 1/2-2mins on the other side.
- Cut into 2 or 4 triangles and eat!
