Prawn Toast (also called Shrimp toast) is an iconic Hong Kong appetiser which fuses East and West. It's surprisingly easy, so you won't need to order takeout to satisfy your cravings!
Fill your deep fat fryer (or a suitably large and high-sided saucepan) third full with oil. It's important not to overfill your fryer as oil expands when heated and can bubble up further when food is added. Heat to 180C (355F). Keep your oil supervised at all times.
Put the prawns, ginger, soy sauce and spring onion in a small blender. Blitz everything together until a smooth, thick paste is formed. If you don't have a blender, you could chop everything very finely until a minced quality is achieved.
Generously spread the mixture over the bread and place on baking paper to keep your surface clean. It will be fairly thick to use up all the paste.
Cut the bread into triangles. If you like, you can cut them after frying instead but I find this easier as I have a small fryer.
Put the sesame seeds on a plate. You will have to discard any leftover sesame seeds as they will save touched raw prawns, so don’t use more than you need.
Take a piece of bread and place prawn side down on the sesame seeds to coat. Repeat until all the pieces are coated.
Place the bread in the oil, sesame side down. Fry for 2 minutes, then flip and cook for a further 1-1.5 minutes. Remove from the oil and place on a piece of kitchen towel to absorb any excess oil.