Japanese Style Prawn Toast

A fried white bread toast that cracks under the teeth, topped with a dense and bouncy shrimp paste. Toasted sesame adds a nutty note that completes the umami of the filling.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 592
• Protein: 26 g
• Carbs: 40 g
• Fat: 35 g

Ingredients

• 300 g Wild shrimp ( peeled and minced )
• 4 piece White bread ( slices without crusts )
• 1 piece Egg ( egg white only )
• 1 piece Garlic ( minced )
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 tbsp Corn starch
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 50 g Sesame seed
• 100 ml Peanut oil
• 10 g Fresh ginger ( grated )

Instructions

1. Filling preparation

   Chop the prawns with a knife until a coarse paste is obtained. We don't want a smooth puree; keep small pieces for texture. Finely mince the spring onion and garlic. Grate the fresh ginger.

2. Binding the filling

   In a mixing bowl, combine the prawns with the garlic, onion, ginger, egg white, cornstarch, soy sauce, and sesame oil. Work the filling with a spatula until it becomes sticky and homogeneous.

3. Assembling the toasts

   Remove the crust from the white bread. Spread a thick layer of filling on each slice, going all the way to the edges. Press the garnished side into a plate filled with sesame seeds to embed them well.

4. Frying

   Heat the peanut oil in a pan. Place the toasts prawn-side down. When the sesame is golden and the prawn is pink and firm, flip to brown the bread. The bread should be light golden and crispy.

Chef's tips

• Do not use a food processor for the prawns, or you will end up with a textureless mousse.
• The oil should be hot but not smoking, so the sesame toasts without burning before the filling cooks.
• Drain immediately on paper towels to maintain the crispness.

Storage

Consume immediately after frying. Does not reheat well as the bread softens.