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  • Serves 2

  • 30 mins

  • moderate

  • 2 or 3 slices of white bread, crusts removed

  • 1 egg white (optional, if not using, add 1/2 tbsp water to mixture)

  • 2 tbsp light soy sauce (if not using egg, add 1 tbsp extra of soy)

  • 1/2" piece of fresh ginger, finely minced (or 1 tsp ginger paste)

  • 1 spring onion, finely sliced

  • 2" piece of courgette, finely chopped

  • 2 mushrooms, finely chopped

  • 1 large red chilli, deseeded, finely chopped (optional)

  • 1 heaped tbsp cornflour

  • 2 tsp sesame seeds

  • Oil for deep fryinng

Apparently it was National Toast Day this week. Not sure toast needs a national day, such is its beloved status across the world. However it did get me thinking about my favourite toastie snacks. For instant gratification, I'd probably opt for beans and marmite, and the peanut butter always takes a constant hammering in our house. When I was very young, my dad used to take us out for a birthday treat to our favourite Chinese restaurant and I loved sesame prawn toast from the moment I crunched my way through that nutty sesame crust. I don't think it was ever about the prawns to be honest, and I would encourage even the biggest seafood lover to give this recipe a try.¹ 

I suppose you might say it's just pimped up fried bread, but let's face it, who doesn't love fried bread! Well made fried bread is a dangerous treat indeed with its moreish carby crunch and dastardly calorie content. But everything in moderation, so this little treat makes a great starter or side dish for a Chinese inspired dinner, perhaps alongside some slightly more healthy options like my salt and pepper tofu and vegetable fried rice. You can make this recipe with or without egg, so it's easy to keep it vegan. Serve with some dipping pots of light soy and sweet chilli sauces.


  1. Add the soy sauce to a bowl, then add the ginger and cornflour and mix to a paste. If using, whisk the egg white in a bowl until fluffy and add to soy mixture. Alternatively add 1/2 tbsp of water to the mixture instead of egg, together with an extra teaspoon of cornflour.
  2. Add the chopped vegetables to the soy mixture, and mix well to make a thick porridge like paste. Lay the bread on a board, and then cover the top of each with about half the mixture ensuring the bread is well covered with the vegetables and paste. Using the palm of your hand, firmly press the vegetables into the bread.
  3. Sprinkle a generous layer of sesame seeds over the top, gently pressing onto the vegetable mixture.
  4. Heat two inches of oil in a deep frying pan or wok. Check temperature by adding cube of bread. It should float to top and sizzle immediately.
  5. Carefully lift the covered bread and gently place in the hot oil. Using a spatula, make sure the oil covers the bread so it cooks on both sides. Once the vegetable mixture has started to set, you can carefullly turn the bread over if needed. Fry until the bread and sesame top turns golden brown, for approximately 5 or 6 minutes.
  6. Remove from the pan with some tongs, and place on kitchen roll to drain the excess oil. Cut into quarters and serve with dips. If you are making a larger batch, place the cooked pieces in a low oven to keep warm and crispy.


¹ If you didn't know already, farmed prawns/shrimp are an environmental disaster, causing irrepairable devastation of mangroves and the surrounding areas. You can read more about this here.  

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