Ingredients:

  • 7 oz (200 g) Raw Prawns/Shrimp, peeled, deveined, and very dry
  • 2 tbsp (30 ml) Spring Onion (Scallions), finely chopped
  • 1 tsp (5 ml) Fresh Ginger, finely grated
  • 1 large Egg White (15 g)
  • 1 tbsp (8 g) Cornstarch (Cornflour)
  • 1 tsp (5 ml) Light Soy Sauce
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1/4 tsp (1.25 ml) White Pepper
  • Fine Sea Salt, to taste
  • 4 slices Sandwich Bread (White)
  • 2 tbsp (30 g) Sesame Seeds (White or Black)
  • 2 tbsp (30 ml) Neutral Oil (e.g., Canola, Grapeseed)

Instructions:

  1. Ensure the prawns are thoroughly dried using kitchen paper—this is absolutely crucial for a successful paste. Place the dried prawns in the chilled bowl of a food processor.
  2. Pulse the prawns 4–5 times until roughly chopped. Do not over-process into a complete purée yet; we want some texture.
  3. Add the spring onion, ginger, egg white, cornstarch, soy sauce, sesame oil, white pepper, and salt to the food processor.
  4. Pulse again, stopping every few seconds to scrape down the sides, until a smooth, sticky paste is formed. It should hold its shape and not be watery.
  5. Transfer the prawn paste to a small bowl, cover, and chill in the refrigerator for a minimum of 30 minutes. (This firms up the paste, making it much easier to spread without tearing the bread.)
  6. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Cut the crusts off the bread slices (optional). Cut each slice diagonally into two equal triangles.
  7. Using a knife or offset spatula, spread an even, generous layer of the chilled prawn paste over one side of each bread triangle, covering the entire surface.
  8. Place the sesame seeds on a small plate. Gently press the paste-side of the toast into the seeds, ensuring an even coating.
  9. Place the assembled toasts, sesame-side up, on the prepared baking sheet. Brush the uncrusted side (the bread-only side) with a light layer of neutral oil.
  10. Bake for 10–12 minutes.
  11. The toast is ready when the bread base is golden brown and crispy, and the prawn paste has puffed slightly and turned opaque pink/white, reaching an internal temperature of 74°C (165°F).
  12. Remove from the oven. If desired, cut the toasts in half again for smaller, neat fingers. Garnish with a sprinkle of chopped coriander and serve immediately while hot.