lagourmandinerhumerie.com – Prawn toast (also known as shrimp toast or sesame prawn toast) is a beloved appetizer in Cantonese cuisine, famous for its irresistible combination of crunchy exterior, juicy shrimp topping, and nutty sesame seeds. Often served at dim sum restaurants or as part of Chinese takeaway menus, this dish features a layer of seasoned minced prawn paste spread on bread, coated in sesame seeds, and deep-fried (or air-fried/pan-fried) until golden and crisp.
In Cantonese, it’s called haa dō si (蝦多士), where “haa” means prawn/shrimp, and “dō si” is a loanword from English for “toast.” It’s one of the most iconic examples of early fusion cuisine, blending traditional Chinese prawn paste with Western-style bread.
Origins and History
Prawn toast originated in Hong Kong as a creative fusion dish, likely in the mid-20th century or earlier. Hong Kong’s unique position as a meeting point of Cantonese traditions and Western influences led chefs to combine minced prawn paste—a staple in southern Chinese cooking—with slices of white bread, a Western import.
Some theories trace an early form to Guangzhou (Canton) in Guangdong Province, where prawn paste was common, possibly created as a snack for foreign traders in port cities. The sesame-coated, fried version became especially popular in overseas Chinese communities, particularly in the UK, Australia, and Ireland, where it’s a staple of Chinese takeaway menus.
While authentic versions in Hong Kong might appear in afternoon tea dim sum, the crispy, sesame-topped style is now globally recognized as a dim sum favorite.
Key Ingredients and Texture
The magic of prawn toast lies in its contrasting textures and balanced flavors:
- Prawn/Shrimp Paste: Fresh prawns (or shrimp) are minced or blended with aromatics like ginger, garlic, spring onions (scallions), soy sauce, sesame oil, a touch of sugar, salt, white pepper, and often egg white or cornstarch for binding and tenderness.
- Bread: Thick slices of white sandwich bread (day-old or firm varieties work best to avoid sogginess). Crusts are usually trimmed, and the slice is cut into triangles.
- Sesame Seeds: White (most common), black, or mixed—pressed onto the prawn side for nutty crunch.
- Cooking Method: Traditionally deep-fried for maximum crispiness, but modern home versions use air frying or pan-frying to reduce oil.
The result: golden, crunchy sesame coating → juicy, springy prawn layer → soft, toasted bread base. It’s often served with sweet chili sauce, soy sauce, or sweet & sour dip.
Simple Authentic Prawn Toast Recipe (Serves 4 as appetizer)
Ingredients:
- 300–400 g raw prawns/shrimp (peeled, deveined; king or tiger prawns for best flavor)
- 2–3 spring onions, finely chopped
- 1–2 tsp grated fresh ginger
- 1–2 garlic cloves, minced
- 1 egg white (reserve some for brushing)
- 1–2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp sugar
- Salt & white pepper to taste
- 4–6 slices thick white bread, crusts removed, cut into triangles
- ½–¾ cup white sesame seeds
- Vegetable oil for frying (or use air fryer/pan-fry method)
Steps:
- Make the prawn paste: Pulse prawns in a food processor with spring onions, ginger, garlic, egg white, soy sauce, sesame oil, cornstarch, sugar, salt, and pepper until it forms a slightly chunky paste (not too smooth for better texture).
- Assemble: Spread a generous layer of prawn paste (about 1–1.5 cm thick) evenly over one side of each bread triangle, pushing it to the edges.
- Coat: Brush the prawn layer lightly with reserved egg white, then press firmly into a plate of sesame seeds to coat completely.
- Cook:
- Deep-fry (traditional): Heat oil to 170–180°C (340–350°F). Fry prawn-side down first for 1–2 minutes, then flip until golden (total 3–4 minutes). Drain on paper towels.
- Air-fry (healthier): Preheat to 190°C (375°F), spray or brush with oil, air-fry 8–10 minutes, flipping halfway.
- Pan-fry: Medium heat with shallow oil, cook 2–3 minutes per side.
- Serve hot with sweet chili sauce or soy for dipping.
Tips: Use raw prawns for juiciness; don’t over-process the paste to keep some texture. Make ahead: Prepare paste and assemble, refrigerate up to a few hours before cooking.
Why Prawn Toast Remains a Favorite
Prawn toast is addictive because it delivers big flavor and contrasting textures in every bite: the satisfying crunch of fried sesame and bread, the tender bounce of seasoned prawns, and aromatic hints of ginger and sesame. It’s quick to make at home, far superior to greasy takeaways, and perfect as a party snack, dim sum starter, or indulgent treat.
Whether you’re craving nostalgic Chinese takeaway vibes or exploring authentic Cantonese flavors, prawn toast is a simple yet luxurious bite that never disappoints.
