How to make chinese sesame prawn toast Recipe

Ready to eat: 25 min
Nia Bennett | Oct, 3 2018

Nothing can beat the light yet crunchy flavours of a Chinese sesame coated prawn toast also known as a shrimp toast. This classic dim sum dish. Sesame coated prawn toast is a common appetiser served in Chinese restaurants. Traditionally shrimp toast is deep fried and eaten as a tea time snack like other dim sum dishes.

The exciting part about this recipe is that it’s a century old and yet shrimp toast trends as a popular food in every Chinese takeaway and restaurant. It is also popular throughout Japan where it is referred to as Hatoshi. Ha stands for shrimp and tosi loosely translates for bread or toast and this Chinese dish made its way into the Japanese culture in during the Meiji period, this is when the Japanese society moved from being an isolated feudal society and was influenced by Chinese and Western countries. Prawn toast is also a popular delicacy in Vietnam, Thailand and other Southeast Asian countries.

The most important and wonderful part about making this prawn toast is it only requires ten ingredients and oil for frying. This recipe can easily be made in under 20 minutes but with some prep, this can be made as a snack food, party food or appetiser in under ten minutes.

Prawn toast goes incredibly well with szechuan or sweet chilli sauce.


Serves: 6

  • 200g uncooked prawns peeled and cleaned
  • 1 garlic clove, roughly chopped
  • 1 tsp finely grated ginger
  • 1 egg white
  • Half tsp golden caster sugar
  • 1 tsp light soy sauce, plus extra to serve
  • 1 tsp fish sauce
  • Quarter tsp Chinese five spice powder
  • 3 slices white bread, crusts removed
  • 100g sesame seeds
  • Vegetable oil for shallow frying


Prep: 5 min > Cook: 20 min > Ready to eat: 25 min

  1. Chop the garlic and ginger, then add prawns, egg white, soy sauce, fish sauce, sugar to a grinder. Blitz until you have a smooth paste. You can let the mixture set by storing it in the fridge for a few hours or use the paste straight away for the toast.
  2. Now slice the edges of the bread and generously lay a thick coast of the prawn paste on the bread slice.
  3. Pat the portion with the prawn mixture onto a plate filled with sesame seeds. If you have a nut allergy, you can completely skip this step and move the next one. Now it’s time to cut the bread slice into half forming triangles.
  4. Now in a wok, add vegetable oil enough for deep frying. Allow this to heat and then add the bread. Use the slice with the prawns and sesame and carefully place them in the hot oil. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in small batches to avoid the pan from overcrowding.
  5. Once the toast is nicely golden drain it on kitchen paper, before serving with any of your favourite sauces. I prefer mine with szechuan or sweet chilli sauce.

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