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gluten free prawn toast

Homemade Prawn Toast

No need to miss out on takeaway nights now - infact, I think the muggles are going to want some of yours instead!!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: chinese, fakeaway, gluten free chinese, prawn toast, takeaway


  • 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


  • 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. To check the temp, I tested mine with the crusts first. You’re looking for small bubbles to form around the crust... too cool and the bread will end up greasy, too hot and it’ll burn.
  • 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!


*Brush: if you haven’t got a brush, you can improvise with the back of a spoon like I did haha
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