James Martin Prawn Toast

James Martin Prawn Toast is a crisp, golden starter packed with savoury prawn flavour and a hint of sesame. The topping is smooth and aromatic, spread generously over bread before frying or baking until perfectly crunchy. It’s a simple recipe with restaurant-style results and only takes about 30 minutes from start to finish. Ideal for beginners, this classic appetiser is perfect for sharing or serving as part of a homemade Chinese-style meal.

Ingredients

For the Prawn Filling

• 250g raw king prawns, peeled and deveined
• 1 garlic clove, finely chopped
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 spring onion, finely sliced
• 1 egg white
• ½ tsp salt
• ¼ tsp white pepper

For the Toast

• 6 slices white bread
• 3 tbsp sesame seeds
• Vegetable oil, for frying

Optional Garnish

• Extra sliced spring onions
• Sweet chilli sauce or soy sauce for dipping

How to Make James Martin Prawn Toast

• Prepare the bread: Trim the crusts from the bread slices and cut each slice diagonally into two triangles. Set aside while you prepare the filling.
• Make the prawn mixture: Place the peeled prawns into a food processor along with the garlic, ginger, soy sauce, sesame oil, egg white, salt and white pepper. Blend until smooth and slightly sticky.
• Add the spring onion: Transfer the prawn paste to a bowl and fold in the sliced spring onion for a fresh flavour and a little texture.
• Spread the filling: Spread the prawn mixture evenly over one side of each bread triangle, pressing it gently so it sticks well.
• Add sesame seeds: Sprinkle sesame seeds over the prawn topping and press lightly so they adhere.
• Heat the oil: Pour about 2–3cm of vegetable oil into a deep frying pan and heat until hot but not smoking.
• Fry the prawn toast: Place the bread triangles prawn-side down into the hot oil and fry for about 2 minutes until golden and crisp.
• Finish frying: Turn the toasts over and fry for another minute until the bread is crisp and golden.
• Drain and serve: Remove from the oil and place on kitchen paper to drain excess oil. Serve warm with dipping sauce.

Tips for the Best James Martin Prawn Toast

How do I keep the prawn mixture from falling off?

Press the mixture firmly onto the bread and ensure the surface is evenly covered. Chilling the assembled toast for 10 minutes before frying also helps it stay in place.

Can I bake prawn toast instead of frying?

Yes. Brush lightly with oil and bake at 200°C for about 10–12 minutes until crisp and cooked through.

Why is my prawn toast soggy?

This usually happens when the oil is not hot enough. Make sure the oil is properly heated so the bread crisps quickly.

Can I make the filling ahead of time?

Yes. The prawn mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator.

Serving Suggestions

• Serve as a starter with sweet chilli sauce.
• Add to a Chinese-style sharing platter.
• Pair with stir-fried noodles or fried rice.
• Garnish with fresh spring onions and sesame seeds.

Storage

Room Temperature

Prawn toast is best eaten fresh and hot. It can sit at room temperature for up to 1 hour before serving.

Refrigerator

Store leftover prawn toast in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

Freezing

You can freeze the uncooked prawn-topped bread for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 18g
• Protein: 12g
• Fat: 10g
• Saturated Fat: 2g
• Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Prawn Toast

Recipe by Milli RoseCourse: StarterCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy sesame prawn toast inspired by James Martin. A classic appetiser made with seasoned prawn paste spread on bread and fried until golden and crunchy.

Ingredients

• 250g raw king prawns, peeled and deveined

• 1 garlic clove, chopped

• 1 tsp grated ginger

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 egg white

• 1 spring onion, sliced

• ½ tsp salt

• ¼ tsp white pepper

• 6 slices white bread

• 3 tbsp sesame seeds

Directions

• Trim crusts and cut bread into triangles.
• Blend prawns with garlic, ginger, soy sauce, sesame oil, egg white, salt and pepper until smooth.
• Fold sliced spring onion into the mixture.
• Spread prawn mixture over bread triangles.
• Sprinkle sesame seeds over the prawn topping.
• Heat vegetable oil in a frying pan.
• Fry prawn side down until golden and crisp.
• Turn and fry bread side until crisp.
• Drain on kitchen paper and serve warm.

Notes

• Use raw prawns for the best texture.
• Oil should be hot to ensure crisp toast.
• Serve immediately for maximum crunch.