An ensemble of my most beloved seafood selection in a deep-fried sandwich. I have gone super extra with this twist on a classic prawn toast, transforming the ultimate takeaway treat to a canapé-worthy flavour bomb.
Prawn toast texture: bouncy, moist, and crunchy
Who else here loves a slice of the fried bread with their Full English. Eating a fried slice outside the context of a bad hangover seems ridiculous. Therefore, prawn toast is the solution to this and I have found a perfect way to indulge in prawn toasts extra sophistication.
It has prawns, scallops and crab meat sandwiched in between mini slices of bread then deep-fried. The sweetness from seafood oozes out in between the crunchy slices of bread is crazy addictive.
Which bread to use? Artisan vs. Supermarket bread
I find that sourdoughs and artisan bread are not suitable for this recipe because they have bigger crumbs (basically more hole-y). Get the standard medium-cut white bread. I used Warburton’s white slices, they are my favourite.
Sometimes, I find it hard to cut the crust off the slices. Another trick worth mentioning is that putting the bread in the freezer for a bit will help make this process a lot easier. Especially if you don’t own a serrated bread knife.
Making the filling
To go fresh vs. frozen
If there is a time for a frozen or canned seafood, this is it. Obviously cooking with fresh seafood is the best, both in terms of texture and taste. But with this recipe, you are not compromising on either. Plus, it is a more economical option.
With that said, if you are in a position to source fresh seafood I also think it will taste absolutely awesome!
Using other types of seafood in the prawn toast
You can also further adapt the recipe to include anything you can get your hands on such as clams, mussels or even abalone. Although, I would still recommend keeping the rough proportion of the minced prawn at 30% as this where it mostly gets the bouncy texture from.
Seafood Prawn Toast (Mixed Seafood Menbosha)
Ingredients
- 1 tin crab meat chunks
- 150 g prawns
- 3 big scallops
- 1 green chilli
- ⅛ tsp ground coriander
- 1 pinch white pepper
- 4 stalks chives chopped
- 2 tsp soy sauce light
- 1 tsp sugar
- ¼ tsp salt
- 1 egg white
- ½ tsp corn flour
- 8 sliced white bread crustless, quartered
- 200 mL frying oil
Instructions
- Remove the crab meat chunks from tin into a sieve to drain.
- Using the side of your knife with your palm on top, smash the prawn meat. This will make it easier to chop. Then chop away.
- Cut the scallops into small pieces, then add to chopped prawns. Then the drained crab meat.
- Season the seafood mix with the rest of the seasoning, then mix well.
- Put into the fridge. I find that keeping the mix cold firms them up slightly and makes it much easier to shape.
- Meanwhile, cut the crust off the slices of bread then cut the bread into quarters.
- Remove the mix from the fridge, then form the mix into a small ping pong sized balls. Place each ball in between the mini bread slices.
- Fry at 160 degrees for about 5 minutes until golden brown.
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