A take on a Chinese take away staple - sesame prawn toast but made with delicious peeled brown shrimp instead of prawns. The same Chinese flavours but with a sweetness you only get from brown shrimp.

Makes 12 triangles


  • 6 slices of white bread
  • 100g of peeled brown shrimp
  • 1 garlic clove
  • 1 thumb-sized knob of ginger
  • 3 spring onions
  • 1 deseeded red chilli
  • 1 egg
  • 1 dash of soy sauce
  • 1 dash of sesame oil
  • Rice flour, just enough to bind the mixture so it's not too sloppy
  • Sesame seeds
  • Oil, for deep frying


Roughly chop the garlic, ginger, onions and chilli and brown shrimp and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy.

Spread the mixture generously over the slices of bread, with more in the middle than the edges.

Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, shrimp mixture side down, into the seeds to stick.

Cut the bread slices into two or four triangles.

Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. 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 batches, so you don’t overcrowd the pan If you put too many in at once, your oil will cool and your toast will get soggy.

Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chilli sauce.


Recipe and picture inspired by Great British Chefs