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Ken Hom sesame prawn toast recipe

Ken Hom sesame prawn toast recipe

20 ratings

This crunchy Ken Hom sesame prawn toast recipe make the perfect starter to any Asian banquet. Packed full with prawn, chestnuts and minced pork these crispy bites will leave you wanting more. See method

  • Serves 30 pieces
  • 10 mins to prepare and 20 mins to cook
  • 110 calories / serving


For the prawn paste

  • 450g raw prawns, peeled
  • ½ x 225g tin water chestnuts, finely chopped
  • 100g minced pork
  • 1 egg white
  • ½ bunch spring onions, white parts, finely chopped
  • 1tbsp grated root ginger
  • 2tsp light soy sauce
  • 2 tsp sugar
  • 2 tsp sesame oil

For the toast

  • 10 thin slices slightly stale white bread
  • 3 tbsp white sesame seeds
  • 450ml groundnut or vegetable oil
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 6%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 4.7g Protein 4.4g Fibre 0.5g


  1. Roughly chop the prawns and then mince to a paste. Put in a large bowl and combine with the pork and remaining paste ingredients.
  2. To prepare the toast, remove the crusts from the bread and cut each slice into 3 rectangles. spread with a thick layer of the prawn mixture and sprinkle with sesame seeds.
  3. Heat the oil in a deep-fat fryer or wok. Using a slotted spoon, carefully lower 2-3 toasts at a time, paste-side down, into the hot oil. Deep-fry for 2-3 mins, then carefully turn and fry for a further 2 mins, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts and serve with soy sauce to dip.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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