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Thai-style Prawn Toast | Marion' Kitchen

Name: Thai-style Prawn Toast | Marion' Kitchen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes about 20
Ingredients: 350g (12 oz)) peeled and deveined prawns; 150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass; 8 makrut lime leaves, destemmed, finely sliced; 2 tbsp finely chopped coriander stems; 1 egg white; 2 tsp sea salt; ½ tsp white sugar; 1 baguette, sliced into 2cm-thick rounds; black sesame seeds; vegetable oil for deep frying; 1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve; Tangy sauce:; 3 tbsp fish sauce; 3 tbsp white sugar; 2 tbsp white vinegar; 2 tbsp lime juice; 1 long red chilli, finely chopped; 1 garlic clove, finely chopped

Prep Time

15m

Cook Time

20m

Total Time

35m

This Thai-style prawn toast recipe by Marion's Kitchen features a delicious combination of prawns, white fish, makrut lime leaves, and coriander, all seasoned with a tangy sauce. Perfectly crispy on the outside, soft on the inside, and served with aromatic Asian herbs.

Recipe Options

Ingredients

Servings: Makes about 20

Scale:

Scale

0.25

0.5

350g (12 oz)) peeled and deveined prawns

150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass

8 makrut lime leaves, destemmed, finely sliced

2 tbsp finely chopped coriander stems

1 baguette, sliced into 2cm-thick rounds

vegetable oil for deep frying

1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve

2 tbsp white vinegar

1 long red chilli, finely chopped

1 garlic clove, finely chopped

Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.

To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!

Thai-style Prawn Toast | Marion' Kitchen

Ingredients

Tangy Sauce

Steps

Nutrition Facts

Thai-style Prawn Toast | Marion' Kitchen

Ingredients

Tangy Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts