Easy sesame prawn toast recipe

This sesame prawn toast recipe is so easy, I promise. And it tastes so much better than the takeaway.

Growing up in my parents’ Chinese takeaway, sesame prawn toast was always one of the most popular starters. But the ones we served were nothing like what you’d get from most takeaways today – they were packed with prawns, crispy but never greasy, and had that perfect balance of savoury and sesame flavour.

Every time I order sesame prawn toast (or sesame shrimp toast in the US) from a Chinese takeaway now, I’m disappointed. They’re always greasy and lacking in prawns… which should be the star ingredient. The prawn paste is spread so thinly you can barely taste it.

That’s why I wanted to share my family’s method. This recipe uses proper amounts of prawn and a technique that keeps them crispy without being oily.

Sesame prawn toast doesn’t have to be greasy and overly salty. Sure, they aren’t the healthiest option, but who doesn’t want to have a treat now and then?

You can make these other Chinese treats, including dumplings, fried chicken wings and prawn noodles.

What is sesame prawn toast?

Sesame prawn toast is a classic Chinese appetiser that’s popular in British Chinese takeaways and American Chinese restaurants. It’s made by spreading a prawn paste onto white bread, coating it with sesame seeds, then shallow-frying until golden and crispy.

The dish originated in Hong Kong in the 1950s. It was created as a way to use leftover prawns and bread scraps. The combination became so popular that it spread to Chinese restaurants worldwide.

In the UK, it’s typically served as a starter alongside dishes like spring rolls and crispy seaweed. In the US, you’ll find it on most Chinese restaurant menus under “shrimp toast.”

The beauty of this dish is its simplicity. Just five main ingredients — prawns, bread, sesame seeds, egg white, and aromatics — create something really special.

Key ingredients for sesame prawn toast

Prawns (shrimp)

Use raw prawns, not cooked ones. This is crucial. Raw prawns create the right texture when they’re minced and cooked. Cooked prawns will turn rubbery and won’t bind properly.

I use 300g of peeled and deveined prawns for four slices of bread. That’s about 75g per slice, which gives you a generous layer of prawn paste. Most takeaways use far less.

Fresh or frozen prawns both work well. If using frozen, make sure they’re completely thawed and patted dry before using. Any excess water will make your prawn paste too wet.

Tiger prawns or king prawns work best because they have a firmer texture. But regular prawns are absolutely fine too.

Bread

White bread is traditional and works best. The soft, slightly sweet texture complements the savoury prawns perfectly. I use standard sliced white bread from the supermarket.

Don’t use fancy sourdough or wholemeal bread. The texture is wrong, and they absorb too much oil.

Day-old bread actually works better than fresh because it’s slightly firmer and holds the prawn paste better. If your bread is very fresh and soft, you can toast it lightly for 30 seconds on each side before spreading the prawn mixture.

Some recipes call for cutting off the crusts. I leave them on because they add extra crunch, but you can remove them if you prefer.

Sesame seeds

White sesame seeds are traditional. They create that classic golden appearance and add a lovely nutty flavor.

You need about 50g for four slices of bread. This gives you enough coverage so every bite has sesame seeds.

Toasting the sesame seeds beforehand isn’t necessary because they’ll toast while the prawn toast fries. But if you want extra flavor, you can lightly toast them in a dry pan for 1-2 minutes before using.

Some people use a mix of white and black sesame seeds for visual contrast. This looks beautiful but isn’t traditional.

Egg white

The egg white acts as a binder that holds the prawn mixture together and helps the sesame seeds stick to the bread.

You only need one egg white for this recipe. Save the yolk for another recipe or scramble it for breakfast.

Make sure you separate the egg carefully. Any yolk that gets into the white will affect how well everything binds together.

Aromatics (ginger and garlic)

Fresh ginger and garlic are essential for authentic Chinese flavour. They cut through the richness of the prawns and add depth.

I use 1 teaspoon of finely grated ginger and 2 finely chopped garlic cloves. This gives you flavour without overpowering the delicate prawn taste.

My mum always said the ginger should be grated so finely it almost melts into the prawn paste. Big chunks of ginger aren’t pleasant to bite into.

How to make sesame prawn toast

Step 1: Prepare the prawn paste

The old-school method: Use a large cleaver to finely chop the prawns on a chopping board. Keep chopping until it resembles a coarse paste. This is how my parents always did it in the takeaway.

There’s something therapeutic about chopping this way. The rhythmic thwack of the cleaver, the prawns gradually breaking down. Sometimes I add the ginger and garlic to the board and chop everything together.

The quick method: Put the prawns, garlic, ginger, egg white, and soy sauce into a food processor and blitz for 30-60 seconds. It takes just minutes this way.

Both methods work perfectly. The food processor is faster, but the cleaver method gives you more control over the texture.

The prawn paste should be slightly chunky, not completely smooth. You want some texture so you can tell you’re eating prawns, not just a paste.

Step 2: Chill the mixture

Once your prawn paste is mixed, chill it in the fridge for at least 30 minutes. This firms up the mixture and makes it much easier to spread on the bread.

Don’t skip this step. Warm prawn paste is too soft and will slide off the bread when you try to dip it in sesame seeds.

If you’re in a hurry, you can pop it in the freezer for 10-15 minutes instead.

Step 3: Spread onto bread

Take each slice of bread and spread the prawn mixture thickly on top. Go right up to the edges. Don’t be shy with the prawn paste — that’s what makes these so much better than takeaway versions.

Use the back of a spoon or a palette knife to spread it evenly. The layer should be about 5mm thick.

Make sure the corners are covered too. Nothing worse than biting into a corner with no prawn filling.

Step 4: Coat with sesame seeds

Pour the sesame seeds onto a large plate. Take the bread and firmly press it prawn-side down onto the seeds.

Press down quite firmly. The sesame seeds need to really stick to the prawn paste. Give it a little wiggle as you press to make sure you get good coverage.

You want an even layer of sesame seeds covering the entire prawn surface. Any bare patches will brown too quickly when frying.

Step 5: Shallow fry

Heat about 3 inches of vegetable oil in a large wok or deep frying pan until it reaches 170-180°C (340-350°F).

How to test the oil temperature without a thermometer: Stick the end of a wooden spoon into the oil. If lots of bubbles immediately float up around the wood, the oil is ready.

I prefer to cook each piece one at a time so I can monitor them properly. Place the bread prawn-side down first and fry for 1-2 minutes until the sesame seeds are golden brown.

Carefully flip it over and fry the other side for another 1-2 minutes until golden.

Don’t let the oil get too hot. If it’s smoking, it’s too hot. The sesame seeds will burn before the prawns cook through.

Step 6: Drain and serve

Remove the prawn toast with a slotted spoon and place on kitchen paper to drain any excess oil.

Let them cool for just a minute — they’re extremely hot when they first come out.

Cut each slice into four triangles and serve immediately while they’re still crispy.

Expert tips for perfect prawn toast

Pat prawns completely dry before mincing. Excess water makes the paste too loose, and it won’t stick to the bread properly.

Don’t over-process the prawns. Whether using a cleaver or a food processor, you want some texture. A complete puree doesn’t have the right bite.

Spread the prawn paste all the way to the edges of the bread. The corners are the first bits people grab, and they should be just as good as the centre.

Fry in small batches. Don’t overcrowd the pan, or the oil temperature will drop and your prawn toast will absorb too much oil and turn greasy.

Serve immediately. Prawn toast is best straight from the oil while it’s at its crispiest. They’ll soften if they sit around too long.

Use a splatter screen if you have one. Sesame seeds can pop and spit when they hit hot oil.

Serving suggestions

The classic way to serve sesame prawn toast is with sweet chilli sauce for dipping. The sweet heat complements the savoury prawns perfectly.

Other dipping sauce options:

• Light soy sauce — keeps it traditional and simple
• Hot chilli oil — if you like things spicy
• Plum sauce — adds fruity sweetness
• Sriracha mayo — creamy with a kick

You can also serve them plain. They’re delicious enough on their own.

As a starter: Serve 2-3 triangles per person alongside other Chinese appetisers like spring rolls, spare ribs, or crispy seaweed.

As part of a meal: Make a full Chinese feast with Chinese chicken chow mein, sweet and sour chicken, and egg fried rice.

For party food: Cut each slice into 6 smaller pieces instead of 4. This makes them perfect finger food for parties.

Storage and reheating

Storing cooked prawn toast

Cooked prawn toast keeps for 2-3 days in the fridge in an airtight container. But they’re best eaten fresh because they lose their crispiness.

Let them cool completely before storing. If you put them away while still warm, condensation will make them soggy.

Freezing prawn toast

You can freeze cooked prawn toast for up to 3 months. This is brilliant if you want to batch cook them ahead of time.

Once fried and cooled completely, place them in a suitable freezer container with baking paper between layers so they don’t stick together.

To reheat from frozen: Don’t defrost them first. Place them straight from the freezer onto a baking tray and reheat in the oven at 180°C for 10-12 minutes until heated through and crispy again.

You can also freeze the uncooked prawn-topped bread. Place them on a baking tray, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding an extra minute to the cooking time.

Reheating cooked prawn toast

The oven method is best for bringing back that crispy texture. Place on a baking tray at 180°C for 8-10 minutes.

Don’t use the microwave. It will make them soggy and rubbery.

An air fryer also works brilliantly. Reheat at 180°C for 5-6 minutes.

Variations on sesame prawn toast

Spicy sesame prawn toast

Add 1 teaspoon of chilli flakes to the prawn mixture for a spicy kick. Or mix sriracha into the prawn paste to taste.

Crab and prawn toast

Replace half the prawns with 150g fresh crab meat for a more luxurious version. Make sure to pick through the crab meat for any shell fragments.

Spring onion sesame prawn toast

Finely chop 2 spring onions and mix them into the prawn paste for extra freshness and colour.

Black sesame prawn toast

Use black sesame seeds instead of white for a dramatic appearance. The flavour is slightly earthier.

Air fryer sesame prawn toast

If you want a less oily version, you can cook these in an air fryer at 180°C for 8-10 minutes. Spray the tops lightly with oil spray before cooking. They won’t be quite as crispy as deep-fried, but they’re still delicious. I have a full air fryer prawn toast recipe here.

Troubleshooting common issues

My prawn paste is too wet and won’t stick to the bread

Make sure your prawns are completely dry before processing. Pat them with kitchen paper to remove excess moisture.

Also check you haven’t added too much soy sauce. One teaspoon is enough.

Chilling the mixture for longer (up to 1 hour) can also help firm it up.

The sesame seeds fall off during cooking

You need to press the bread firmly into the sesame seeds so they really stick to the prawn paste. Don’t just lightly dip it.

The egg white in the mixture acts as glue, but you still need to apply pressure.

The prawn toast is greasy

Your oil temperature is too low. If the oil isn’t hot enough (170-180°C), the bread will absorb too much oil before it crisps up.

Use a cooking thermometer to check. If you don’t have one, the wooden spoon test works well — when bubbles rapidly rise around the wood, you’re at the right temperature.

The prawns aren’t cooked through

Your prawn paste layer might be too thick. Keep it to about 5mm thick so the heat can penetrate properly.

Or your pieces might be too large. Stick to cutting each slice into 4 triangles for even cooking.

The bread is burning but the prawns are still raw

Oil is too hot. Reduce the heat and maintain a steady 170-180°C. The sesame seeds should turn golden, not dark brown.

The prawn toast is soggy after reheating

Never reheat in the microwave — it will always go soggy. Use the oven or air fryer method instead to restore crispiness.

Prawn toast FAQs

What type of prawns should I use for prawn toast?

Use raw, peeled, and deveined prawns (fresh or frozen). Tiger prawns or king prawns work best, but regular prawns are fine too. Never use pre-cooked prawns as they’ll turn rubbery.

Can I make sesame prawn toast ahead of time?

Yes. Prepare the bread with the prawn mixture and sesame seeds, then keep them covered in the fridge for up to 4 hours before frying. Or freeze them uncooked and fry from frozen when needed.

Why is my prawn toast greasy?

The oil temperature is too low. Make sure it reaches 170-180°C before frying. If the oil isn’t hot enough, the bread absorbs too much oil before it crisps up.

Can you freeze prawn toast?

Absolutely. Freeze cooked prawn toast for up to 3 months in an airtight container. Reheat from frozen in the oven at 180°C for 10-12 minutes. You can also freeze them uncooked and fry from frozen.

What’s the difference between prawn toast and shrimp toast?

They’re the same dish. In the UK and Australia, we say “prawns.” In the US, they’re called “shrimp.” The recipe is identical regardless of what you call it.

Can I use brown bread instead of white?

You can, but white bread is traditional and works better. Brown or wholemeal bread has a denser texture that doesn’t crisp up as nicely and can absorb more oil.

How do I know when the oil is hot enough?

The ideal temperature is 170-180°C. If you don’t have a thermometer, stick a wooden spoon handle into the oil. If bubbles rapidly form around it, the oil is ready. If it sizzles violently, it’s too hot.

Can I bake prawn toast instead of frying?

Yes, but they won’t be as crispy. Brush both sides with oil and bake at 200°C for 12-15 minutes, flipping halfway through. An air fryer works even better at 180°C for 8-10 minutes.

Why are my sesame seeds falling off?

Press the bread firmly into the sesame seeds so they stick to the prawn paste. The egg white acts as glue, but you need to apply good pressure. Chilling the mixture first also helps.

What can I serve with sesame prawn toast?

Sweet chilli sauce is the classic pairing. You can also serve with soy sauce, hot chilli oil, plum sauce, or sriracha mayo. They’re also delicious on their own.

How long does prawn toast keep in the fridge?

Cooked prawn toast keeps for 2-3 days in an airtight container in the fridge. Reheat in the oven at 180°C for 8-10 minutes to restore crispiness. Don’t use the microwave.

Can I use different seeds instead of sesame?

Traditional prawn toast uses sesame seeds, but you could experiment with crushed peanuts or almond flakes. The flavor will be different, but they’ll still be delicious.

More Chinese recipes you’ll love

If you enjoyed this sesame prawn toast recipe, you’ll love these other authentic Chinese dishes from my family’s takeaway:

Chinese chicken chow mein — The proper takeaway-style version with crispy noodles and plenty of veg. This was our most popular dish.

Siu mai pork dumplings — Delicate steamed dumplings filled with juicy pork and prawns. My grandmother’s recipe.

Salt and pepper chicken wings — Crispy, spicy, and incredibly addictive. These flew out of our kitchen.

Spicy prawn noodle stir fry — Ready in 15 minutes with tons of flavor. Perfect for busy weeknights.

Egg fried rice — The secret to restaurant-style fried rice with separate, fluffy grains every time.

 

Did you make this sesame prawn toast recipe?

Please let me know how it turned out for you! Leave a comment below and tag @cooksimplyathome on Instagram. I love seeing your creations.

For more authentic Chinese recipes and cooking tips, check out my recipe index.