Authentic Prawn Toast Recipe: BBC Good Food's Tasty Twist

Craving a taste of the East? Look no further than the classic prawn toast recipe, a beloved dim sum dish that's crispy, savory, and oh-so-moreish. We've turned to the experts at BBC Good Food for their authentic take on this appetizer, and we're here to share their secrets with you. So, let's roll up our sleeves and dive into this delicious adventure!

Prawn toast might seem like a daunting task, but with the right technique and a few simple ingredients, you'll be whipping up these golden delights in no time. BBC Good Food's recipe serves 4 as a starter, but we won't judge if you make a bigger batch – these bad boys are irresistible!

Ingredients and Preparation

Before we get started, let's gather our ingredients. You'll need:

• 100g white bread, crusts removed
• 200g raw king prawns, peeled and deveined
• 2 spring onions, finely chopped
• 1 small garlic clove, crushed
• 1 tbsp grated ginger
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (optional)
• 1 tsp sesame oil
• 100g plain flour
• Sunflower oil, for frying
• Salt, to taste

Now that we have everything we need, let's move on to the preparation.

Making the Prawn Mixture

First, we'll create the delicious prawn filling. In a food processor, combine the prawns, spring onions, garlic, ginger, soy sauce, Shaoxing wine (if using), and sesame oil. Blitz until the mixture is smooth and well combined. Be careful not to over-process, as we want a bit of texture.

Taste the mixture and adjust the seasoning if necessary. Remember, the bread will absorb some of the flavors, so it's better to have the mixture slightly saltier than you'd like.

Assembling the Prawn Toasts

Next, we'll assemble the prawn toasts. Cut the bread into 1.5cm thick slices, then use a cookie cutter or a glass to cut out circles. You should get about 16-20 circles from the loaf.

Spread a thin layer of the prawn mixture onto each bread circle, leaving a small border around the edge. Be careful not to overfill, as this can make the toasts difficult to fry.

Cooking the Prawn Toasts

Now that our prawn toasts are assembled, it's time to cook them to golden perfection!

Coating the Prawn Toasts

First, we'll coat the toasts in flour. Place the flour in a shallow dish and season with a pinch of salt. Gently press each prawn toast into the flour, ensuring an even coating on both sides. Shake off any excess flour.

At this stage, you can refrigerate the coated toasts for up to 2 hours to help them hold their shape during frying. This step is optional but can help achieve a better texture.

Frying the Prawn Toasts

Fill a large, deep frying pan with about 2.5cm of sunflower oil and heat over medium-high heat. Once the oil is hot (around 180°C or 350°F), carefully place the prawn toasts in the pan, making sure they don't overlap.

Fry the toasts for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the toasts from the oil and drain them on a plate lined with kitchen paper. Be careful not to overcrowd the pan, as this can cause the oil temperature to drop and result in soggy toasts.

Serve the prawn toasts hot, with your favorite dipping sauce – we love a classic sweet chili sauce or a tangy soy-vinegar mixture. Enjoy your homemade dim sum delight!

Now that you've mastered the art of prawn toast, why not experiment with other fillings? Try a spicy Sichuan version, or go vegetarian with a mushroom and ginger filling. The possibilities are endless!