I’ve received loads of emails about prawn toast. If you have tried to make prawn toast and it turns out a) burnt b) soggy c) too greasy this is my Sweet Mandarin Internet Cookery Lesson for you. Follow us on Twitter (@sweetmandarin)

At the Sweet Mandarin Cookery School, I teach you how to make the perfect prawn toast….and its as easy as ABC. They make great hor d’oeuvres and are wonderful party additions for any occasion.  If you know how to spread jam on bread, you’ll know how to make my wonderful sesame prawn toast.

Recipe for Sesame Prawn Toast

If vegetarian, one can use tofu or mushroom alternative. If you don’t like prawn – try chicken!

Ingredients
•250g of raw de-shelled prawns blended into a paste
•1 tbsp shaoshing wine
•0.25 tbsp white pepper
•0.25 tbsp salt
•6 slices white bread (large medium thick), crusts removed and cut into quarters
•5-6 tbsp sesame seeds

Method
•Prawn Paste : Place all the paste ingredients in a food processor and blend until you have a smooth paste. Place the prawn in a covered container for 15 minutes.
•Toast: Spread the prawn paste on one side of the bread with a palate knife or knife, so that the bread is evenly coated. Repeat this with all the slices of bread. [Now isn't this as easy as spreading jam on bread!]. Place the sesame seeds on a plate and lay the bread (paste side) on the sesame seeds gently pressing them in. Shake off any excess and this baby is ready for a hot bath!

To Cook
• Preheat oil in a deep fryer or in a wok until hot. Turn down heat to moderate.  Deep fry the bread in batches prawn side down, for 2-3 minutes, until the slices are golden brown. Remove from the oil, drain them on kitchen paper and keep warm in a low oven while you prepare the remaining slices.

Hot Oil Tester

How hot is hot? The heat is radiating from the wok but is it hot enough? If you see smoke – its too hot.  If the oil is not hot enough, the prawn toast will not cook well and the bread will soak in the oil making it greasy and soggy. If the oil is too hot, it will burn the bread.

Try this simple but effective test – get a pair of unpainted bamboo chopsticks (that are dry not wet) and stick the end into the oil.  If the oil bubbles rapidly, the oil is ready for cooking. [Note to cooks - don't use painted or coloured chopsticks as the hot oil will burn off the colour.]

To Serve
•Slice the toast in small squares or triangles with small bowls of sweet and sour sauce or sweet chilli sauce.

The Secrets to Perfect Prawn Toast

1)  ensure that the filling (whether prawn or chicken paste) is spread to the very edges of the toast (this avoids the bread from getting burnt);

2) ensure that the layer of raw meat is evenly spread and is not too thickly applied.  A thick layer of raw meat on the bread leaves the meat not being thoroughly cooked or if you leave the prawn toast in the deep fat fryer until cooked, the bread ends up being greasy and soggy; and

3) ensure you cook the prawn toast in hot oil (see hot oil tester above)

Hope that helps. Let me know how it goes. If you want the recipe or have any other questions, drop me an email at sweetmandarin@gmail.com For more information about Sweet Mandarin Cookery School : www.sweetmandarin.com

Best wishes and Sweet dishes to you and your family

Lisa