James Martin Prawn Toast​

James Martin Prawn Toast is a decadent, homemade upgrade to the greasy takeout classic. James strips away the mystery meat often found in takeaway versions, replacing it with succulent, chunky king prawns, fresh aromatics, and a generous coating of nutty sesame seeds. His “Saturday Morning” version typically uses thick slices of white bread (or even sourdough) fried until golden and crisp. It’s a texture sensation: crunchy seeds and bread on the outside, with a juicy, savory prawn mousse on the inside.

Try More Recipes:

• James Martin Carrot And Coriander Soup​
• James Martin Celeriac Soup​
• James Martin Mince Pies

Why You Will Love This Prawn Toast​ Recipe:

• Real Prawn Texture: By chopping some prawns by hand and blitzing others, you get a meaty bite rather than a rubbery paste.
• Aromatic Punch: The addition of ginger, garlic, and sesame oil ensures every bite is packed with authentic Asian-inspired flavors.
• Super Crispy: Frying the toast face-down first seals the mousse and creates that signature golden sesame crust.
• Party Perfect: These can be cut into soldiers or triangles, making them the ultimate canapé or starter.

James Martin Prawn Toast Ingredients

• 300g Raw King Prawns
• 4–6 Slices Thick White Bread
• 1 Egg White
• 1 Garlic Clove: Crushed.
• 1 tsp Fresh Ginger: Grated.
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2 Spring Onions
• 100g Sesame Seeds
• Vegetable Oil
• Salt & White Pepper

How To Make James Martin Prawn Toast

1. Prepare the Prawns: Place about two-thirds of the prawns into a food processor. Add the egg white, garlic, ginger, soy sauce, sesame oil, and a pinch of salt and white pepper. Pulse until you have a smooth paste.
2. Add Texture: Roughly chop the remaining one-third of the prawns by hand. Stir these chopped prawns and the spring onions into the paste. This gives the toast a much better mouthfeel.
3. Spread: Lay out the bread slices. Spread the prawn mixture generously over one side of each slice, taking it right to the edges (the bread shrinks slightly when frying, so this ensures full coverage).
4. Seed Coat: Pour the sesame seeds onto a large plate. Take each slice of bread and press the prawn-side firmly down into the seeds so they stick to the mousse.
5. Fry: Heat about 2cm of vegetable oil in a frying pan over medium-high heat (approx 170°C). Carefully place the bread into the oil prawn-side down.
6. The Cook: Fry for 2–3 minutes until the sesame seeds are golden brown and the prawn mixture is cooked through. Flip carefully and fry the bread side for 1–2 minutes until crisp and golden.
7. Drain and Serve: Remove from the pan and drain on kitchen paper to remove excess oil. Cut into triangles or soldiers and serve immediately.

Recipe Tips

• Oil Temperature: If the oil is too hot, the seeds will burn before the prawns cook. If it’s too cold, the bread will act like a sponge and soak up the grease. Test with a small piece of bread first; it should sizzle gently.
• Don’t Overfill: Spread the mousse in an even layer (about 1cm thick). If it’s too thick, the middle won’t cook before the bread burns.
• Bread Choice: Stale bread actually works better than fresh soft bread, as it holds its shape and absorbs less oil.
• Egg White Binding: The egg white is crucial—it acts as the glue that keeps the prawn paste on the bread during frying.

What To Serve With Prawn Toast?

This Prawn Toast is rich and fried, so it needs a sharp dipping sauce. A sweet chili jam or a soy and ginger dipping sauce (soy sauce, rice vinegar, chili oil) is essential. For a fresh side, serve with a cucumber and coriander salad dressed in lime juice to cleanse the palate.

How To Store Leftovers Prawn Toast?

• Fridge: Store in an airtight container for up to 2 days. They will lose their crunch in the fridge.
• Freezer: You can freeze the uncooked prepared toasts (with seeds). Layer them with parchment paper so they don’t stick. Fry directly from frozen (add 1–2 minutes to cooking time).

How To Reheat Leftovers Prawn Toast?

• Air Fryer/Oven (Best): Place on a rack in a 180°C (350°F) oven or air fryer for 4–5 minutes. This will bring the crunch back to the bread.
• Microwave: Avoid at all costs—it will make the bread chewy and soggy.

FAQs

Try More Recipes:

• James Martin Crab Cakes
• James Martin Pizza Dough
• James Martin French Onion Soup

Prawn Toast Nutrition Facts (Per slice)

• Calories: ~320 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Protein: 16g

James Martin Prawn Toast​

Recipe by Ella ThompsonCourse: Starter, Snacks, SidesCuisine: Asian, BritishDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

320

kcal

James Martin Prawn Toast is a crunchy, savory delight. Thick slices of white bread are slathered with a ginger and garlic prawn mousse, crusted in sesame seeds, and fried until golden. It’s a homemade version of the takeaway classic that delivers on texture and fresh flavor.

Ingredients

• 300g Raw King Prawns

• 4–6 Slices Thick White Bread

• 1 Egg White

• 1 Garlic Clove: Crushed.

• 1 tsp Fresh Ginger: Grated.

• 1 tbsp Soy Sauce

• 1 tsp Sesame Oil

• 2 Spring Onions

• 100g Sesame Seeds

• Vegetable Oil

Directions

• Prepare the Prawns: Place about two-thirds of the prawns into a food processor. Add the egg white, garlic, ginger, soy sauce, sesame oil, and a pinch of salt and white pepper. Pulse until you have a smooth paste.
• Add Texture: Roughly chop the remaining one-third of the prawns by hand. Stir these chopped prawns and the spring onions into the paste. This gives the toast a much better mouthfeel.
• Spread: Lay out the bread slices. Spread the prawn mixture generously over one side of each slice, taking it right to the edges (the bread shrinks slightly when frying, so this ensures full coverage).
• Seed Coat: Pour the sesame seeds onto a large plate. Take each slice of bread and press the prawn-side firmly down into the seeds so they stick to the mousse.
• Fry: Heat about 2cm of vegetable oil in a frying pan over medium-high heat (approx 170°C). Carefully place the bread into the oil prawn-side down.
• The Cook: Fry for 2–3 minutes until the sesame seeds are golden brown and the prawn mixture is cooked through. Flip carefully and fry the bread side for 1–2 minutes until crisp and golden.
• Drain and Serve: Remove from the pan and drain on kitchen paper to remove excess oil. Cut into triangles or soldiers and serve immediately.

Notes

• Oil Temperature: If the oil is too hot, the seeds will burn before the prawns cook. If it’s too cold, the bread will act like a sponge and soak up the grease. Test with a small piece of bread first; it should sizzle gently.
  Don’t Overfill: Spread the mousse in an even layer (about 1cm thick). If it’s too thick, the middle won’t cook before the bread burns.
  Bread Choice: Stale bread actually works better than fresh soft bread, as it holds its shape and absorbs less oil.
  Egg White Binding: The egg white is crucial—it acts as the glue that keeps the prawn paste on the bread during frying.