Golden toast supports a tender prawn layer under a crisp sesame crust. Cut into small triangles, the three distinct layers make a savoury snack for a weekend spread or a family gathering.
Quantities, yields and timings are adaptation estimates. Allow the soaking, marinating, cooling and chilling waits shown, overlapping only where stated. Check texture and doneness as described.
Recipe illustrations; measure ingredients using the written quantities.
Rinse the sesame briefly as directed on its pack and drain thoroughly in a clean fine sieve. Stir constantly in a dry pan over a low heat for about 8–12 minutes or longer, until completely dry with no steam and lightly fragrant. Spread out to cool. Wet seeds must not be carried into hot frying oil. Weigh 0.5 g whole white peppercorns and grind finely in a dry mortar or pepper mill; keep in a clean small dish.
Pat the prawns dry. Chop and pulse briefly in a food processor to a sticky paste, or mince finely with a knife. Mix in the 20 g egg white, cornflour, ginger, garlic, salt, sugar, sesame oil and freshly ground white pepper until combined. Keep covered at 5°C or below while waiting rather than leaving the raw filling at room temperature. Keep its bowl and spreading knife separate from the cooked-food plate.
Divide the paste evenly over four large bread slices, spreading into an even 5–7 mm layer that adheres to the bread rather than a thick mound. Press the prawn side lightly into the completely dry, cooled sesame seeds. Cut each slice along both diagonals into four small triangles, making sixteen. If using smaller bread, use more slices to keep the filling thin and record the changed yield. Keep uncooked pieces on a separate plate and fry promptly in batches.
Use a stable deep-sided pan with oil about 3 cm deep and never more than one-third of the pan depth. Heat to about 170–175°C using a frying thermometer; do not wait for smoke. Keep the area dry and prepare a metal slotted spoon and a rack over a tray. Lower in only two or three pieces at a time, prawn-and-sesame side down for about 2–3 minutes, then turn for about 1–2 minutes. Adjust for thickness, maintain the oil temperature and avoid crowding. Attend the pan throughout and keep utensils and seeds dry.
Insert a clean thin food probe from the side into the centre of the thickest prawn layer in a batch, reaching 75°C for 30 seconds. Golden sesame alone is not proof. Continue cooking and recheck if needed, making the next batch thinner or adjusting the timing rather than simply burning the bread. Drain on the rack and transfer to a clean serving plate. Let cool slightly and serve with the optional sweet chilli sauce. Let the oil cool completely before dealing with it and never pour it down the sink.
Contains crustaceans (prawns), wheat (bread), egg and sesame. Bread and sweet chilli sauce may contain additional allergens; check their actual labels. The Xianyitang dried-ingredient packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual labels of every brand used.
Best freshly fried. Keep raw prawns at 5°C or below and follow their use-by instructions. Cool cooked toast promptly and refrigerate within 2 hours. Eat within 48 hours or freeze, keeping it separate from raw foods. Reheat only once until the prawn layer is steaming hot throughout. Reheating small batches in an oven may help retain crispness, although the texture will change. Do not save uncooked prawn toast left at room temperature for an extended period.
