Prawn Toasts Recipe

Prawn Toasts - Eating delicious food is a blessing. Grab a bite of yummy Prawn Toasts. You can prepare it easily at home and rejoice the happy moments with your family.


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muneeba khalid from karachi
  1. 4 slices of white bread (medium cut is best), crusts removed, or 16 slices cut from a small, thin baguette
  2. 5 tbsp vegetable oil
  3. 1 small onion, peeled and finely chopped
  4. 2 tsp chopped fresh ginger
  5. 3 large cloves of garlic, peeled and finely chopped
  6. 1-3 thin green chillies, chopped
  7. Salt, to taste
  8. ¾ tsp ground cumin
  9. ¾ tsp ground coriander
  10. 1 large tomato, chopped
  11. 300g small raw prawns, peeled and cleaned
  12. 2 tbsp chopped fresh coriander
  13. 4 tbsp fresh breadcrumbs
  14. 2 large eggs, whisked with 2 tbsp milk
  15. A pinch of salt
  • Toast the slices of bread in a toaster until crisp. Cut diagonally into quarters.
  • Heat 2 tablespoons of the oil in a small non-stick saucepan and fry the onion until pale golden. Add the ginger, garlic,
  • chillies and salt and stir-fry for 30 seconds. Add a splash of water and cook until dry. Add the spices and tomato and cook
  • for 4 minutes.
  • Add the prawns and stir-fry until just cooked, about 2-3 minutes. There should be no extra water in the pan; if there is, dry
  • off over a high heat. Taste and adjust the seasoning, if necessary. Stir in the chopped coriander and breadcrumbs.
  • Take heaped teaspoons of the filling and press firmly onto the pieces of toast.
  • Heat about 1½ tablespoons of the oil in a large non-stick frying pan to a moderate heat. Dip half the toasts, topping side
  • down, in the egg so that it coats only the topping and not the whole toast. Place the toasts, egg-side down, in the oil. Fry
  • for 2-3 minutes or until the egg has set. At this stage you can remove the toasts and serve or turn them over and fry the
  • undersides too. This does enhance the taste, but the toasts will be that bit heavier (you will also need more oil). Repeat
  • with the remaining oil and toasts.
  • Serve on their own or with some red chilli and coconut chutney.
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