Sesame prawn toasts are normally served as a starter or snack in yum cha restaurants. I have to say I would love to have them when having yum cha, but I normally did not order them as they tend to be oily and greasy, because they are deep-fried in oil. I know they are delicious, though!

This version I got in the cookbook ‘Cook smart for a healthy heart’ is baked, not fried. So, the toasts are not greasy and they are certainly a lot healthier than the deep-fried version. Use the multigrain bread rather than the white bread.

I love this healthy version of sesame prawn toasts. It’s very easy to prepare, ready in about 30 minutes and no more messy oil :). I will definitely make this again!

Sesame prawn toasts

(adapted from recipe in ‘Cook smart for a healthy heart’ book, by Reader’s Digest (Australia), 2004)

(serves 2)

  • 2 tablespoons reduced-fat thickened cream
  • 2 eggs
  • 1 pinch of salt
  • 4 slices multigrain bread
  • 2 teaspoons sesame seeds

Prawn topping


  • 250 gr peeled raw prawns
  • ½ red capsicum, seeded and coarsely chopped
  • 2 spring onions, thinly sliced
  • 1 large garlic cloves, grated
  • ½ teaspoon finely grated lemon rind
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon reduced-fat thickened cream
  • ¼ teaspoon ground black pepper

Step 1. Preheat oven to 200°C. For the topping, place the prawn and capsicum in a food processor and pulse until coarsely ground. Place the mixture into a mixing bowl. Add in the spring onions, garlic, lemon rind, cayenne pepper, thickened cream and pepper and mix all the ingredients together well to make a spreadable paste. Set the mixture aside until ready to cook. The topping can be prepared ahead and kept in a fridge for 4 hours.

Step 2. Beat together the cream and eggs until smooth. Dip the slices of bread in the mixture to coat both sides well, then place them on a baking paper on a baking tray (I made sure I used up all the cream and eggs mixture, that all was absorbed by the breads).

Step 3. Spread the topping evenly over the breads, spreading right up to the edges. Sprinkle evenly with sesame seeds.

Step 4. Bake the breads for 20 – 25 minutes or until they are crisp and golden brown. Cut each bread into 4 squares and serve immediately.

I love these bite-size snacks 🙂

xxx,
Inge

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