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Thai Prawn Toasts

Thai Prawn Toasts

Crispy on the outside, moist on the inside and full of flavour, these prawn toasts are a great pre-dinner snack. They also work as a tea time treat or an appetiser, an all-round crowd pleaser.

Serves 2


200g prawns, peeled and deveined

½ teaspoon fish sauce

½ teaspoon sugar

¼ teaspoon salt

1 egg

5 kaffir lime leaves, remove the centre rib and slice

½ teaspoon white pepper powder

1 tablespoon spring onions, sliced

2 waterchesnuts, peeled and diced

3 slices white or brown bread

2 tablespoons white sesame seeds

2 cups cooking oil


¼ teaspoon chilli flakes

¼ cup fresh mint leaves

¼ cup fresh coriander leaves

½ cup spring onions, sliced

1 tablespoon roasted peanuts

½ teaspoon of olive oil

¼ teaspoon lime juice


  1. Place the prawns, egg, kaffir lime leaf,  fish sauce, salt, sugar and pepper in a blender or food processor and blend till the mixture is smooth and fluffy.
  2. Using a spatula, mix in the spring onions and water chestnuts, and stir till evenly distributed.
  3. Cut each piece of bread across diagonally left and right to get 4 triangles per slice.
  4. Coat each triangle generously with the prawn paste (about 2 teaspoons per slice), smoothing down well. Do not smash the bread.
  5. Use a medium saucepan, and heat over medium high heat till the oil is shimmering.
  6. Gently place the prawn toasts in the oil, prawn paste side down. Do not overcrowd the pan, just cook 3-4 at a time. After 1-1.5 minutes, turn the toasts and cook for about 30 seconds till golden and the triangles are firm. If the toasts become too brown too fast, lower the heat slightly.
  7. Drain on paper towels.
  8. Toss the garnishing herbs together, pile the prawn toasts onto a plate, top with the garnishing and serve.

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