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Fish and Prawn Toast

Close-up of the cross section of the fish and prawn toast showing the thick, juicy filling between two slices of golden bread.
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This fish and prawn toast is a lighter, more affordable twist on the Chinese takeaway classic. Instead of all prawn, the filling is mostly flaky white fish with just a little prawn for texture. The fish keeps it delicate and fresh, while the prawn adds that springy bite you expect. Fried between slices of white bread until golden, it’s crispy on the outside and juicy in the middle–everything you want from prawn toast, just reworked.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 very generous fish and prawn toasts 1x

Ingredients

Scale
  • 240g cod fillets (or any white flaky fish)
  • 60g raw king prawns, deveined
  • 4 spring onions, very thinly sliced
  • 10g fresh ginger, minced or finely grated
  • 1 medium egg white
  • 1 tbsp cornflour
  • ½ tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • ½ tsp salt
  • 4 slices white bread, crusts removed if you like
  • vegetable oil (or any neutral oil), for frying

Instructions

  1. Cut the cod and prawns into chunks, then blitz in a food processor until mostly smooth. Transfer to a medium bowl and add the spring onions, ginger, egg white, cornflour, soy sauce, sesame oil, sugar and salt. Mix until very well combined – the filling should be sticky.
  2. Divide the mixture between two slices of bread, spreading it right to the edges. Top with the remaining two bread slices and press down gently to seal, then run a knife around the edges to tidy them up. You can cook them straight away or refrigerate until ready to fry.
  3. Pour 3 to 4cm of oil into a large, deep-sided pan and heat to 180°C. Working in batches if needed, lower the toasts into the oil and fry for 2 to 3 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with kitchen towel and keep warm in a low oven while you cook the rest. Serve hot with sweet chilli sauce or sriracha mayo.
  4. To air fry, preheat your air fryer to 220°C. Brush one side of the toasts with oil, place oil-side-up in the basket and cook for 4 to 5 minutes, or until golden. Flip, brush the other side with oil and cook for another 4 to 5 minutes. They’ll turn out crisp, though they won’t hold their crunch for as long as the fried version, so eat them straight away.

Find it online: https://zenaskitchen.com/fish-and-prawn-toast/

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