Name: Tasty Prawn Toast
Yield: Makes about 30 pieces, serving 4–6 as canapés
Cuisine: Chinese
Ingredients: Groundnut oil, for deep frying; 1 teaspoon sugar; 225 g (8 oz) fresh water chestnuts, peeled and chopped, or 115 g (4 oz) canned water chestnuts, chopped; Potato flour or cornflour; for dusting; 450 g (1 lb) prawns, peeled, deveined and finely chopped; 2 teaspoons light soy sauce; 1 egg white; 115 g (4 oz) fatty ground pork; 10 thin slices dry white bread; 1 teaspoon cornflour; 1 teaspoon salt; 3 tablespoons finely chopped spring onions; 1 teaspoon toasted sesame oil; 2 teaspoons finely chopped fresh ginger; ¼ teaspoon freshly ground white pepper

Preparation info

Makes about 30 pieces , serving
4–6
as canapés

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Although this dish is now popular in Hong Kong, I believe it to be a Westernized Chinese invention. Prawns lend themselves to many cooking techniques, including steaming and deep-frying, as used to make prawns balls in dim sum menus, and making prawn paste stuffing for fish or vegetables. But to combine prawns with toast is, to me, a uniquely Western idea.

That being said, the dish is popular, tasty and easy to make. The small amount of fatty pork included adds richness and enhances