Description
Golden and crispy baked prawn toast loaded with juicy prawn filling, sesame seeds, and a creamy sweet chili mayo dip. A lighter, oven-baked twist on a takeout classic.
Ingredients
Scale
- 300 g king prawns, cleaned and deveined
- 1 teaspoon MSG (optional)
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 egg whites
- 2 tablespoons chopped scallions
- 1 teaspoon sesame oil
- 8 slices sandwich bread
- Oil or ghee for brushing
- Sesame seeds, optional, for topping
- 5 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- French fries, to serve
- Extra sweet chili mayo, for dipping
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, blend prawns, MSG, salt, white pepper, cornstarch, egg whites, scallions, and sesame oil until smooth but slightly textured.
- Place the sandwich bread slices on the prepared baking sheet and lightly brush with oil or ghee.
- Spread a thin, even layer of the prawn mixture on one side of each bread slice. Sprinkle sesame seeds on top if using.
- Bake for 12–15 minutes or until golden and crisp. Watch carefully toward the end to prevent over-browning.
- In a small bowl, mix mayonnaise and sweet chili sauce to create the dipping sauce.
- Cut the baked prawn toasts into triangles and serve hot with fries and sweet chili mayo.
Notes
- Do not over-blend prawns; a little texture keeps them juicy.
- Bake on the middle rack for even crisping.
- Use an air fryer for 7–8 minutes at 375°F (190°C) for a faster option.
- Toast bread lightly before topping for extra crunch.
Nutrition
- Serving Size: 2 slices
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg