Prawn toast

Recipe by: Off the Wharf Seafood Precinct


  • 750g local green king prawns (approximately 16 pieces)
  • 1 tablespoon corn starch
  • 20g spring onions
  • 1 teaspoon oyster sauce
  • A few drops of sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 egg white
  • 1/2 teaspoon stock powder (optional)
  • White bread (half loaf)
  • Sesame seeds


  1. Start by peeling and deveining half of the prawns, leaving the tails intact. Peel the remaining prawns, removing the shell.
  2. Cut these prawns into fine mince. In a bowl, place the mince and all the above ingredients (excluding the bread) and mix with your hands. Continue mixing until the texture firms up and feels bouncy.
  3. Slice the top of the prawn body ¾ of the way through, leaving a small section uncut closest to the tail. Press the meat down so the prawn meat is flattened but has not completely broken through. Cut the crusts off each slice of bread and divide into quarters.
  4. Add a small amount of the prawn mince to the top of the bread and lay the prawn tail side up so the body of the prawn adheres to the bread. Add additional prawn mince to encapsulate the top of the prawn, leaving the bottom of the bread exposed. Add a skewer through the prawn tail and bend it back into itself for decorative purposes.
  5. Top with sesame seeds and fry in hot oil (170°C) for 5 minutes or until golden brown. Serve with a wedge of lemon or your favourite dipping sauce.