Prawn Toast


A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them. So here is the recipe:

Pineapple Panna


  • Prawns (medium) shelled and deveined 15-18
  • White bread slices 8
  • Fish sauce 1 teaspoon
  • Soy sauce 1 teaspoon
  • Leeks finely chopped 1 teaspoon
  • Spring onions with greens finely chopped 2
  • Celery finely chopped 1 inch stalk
  • Salt to taste
  • White pepper powder to taste
  • Ginger finely chopped ½ inch
  • Green chillies 2
  • Egg whites 1 tablespoon
  • Onion seeds (kalonji) for sprinkling
  • Oil to shallow fry
  • Cucumber 1 medium
  • Fish sauce 1 teaspoon
  • White wine vinegar 1 teaspoon
  • White pepper powder to taste
  • Salt to taste
  • Mustard paste 1 tablespoon
  • Honey 1 tablespoon


  1. Preheat oven to 150º C. Place bread slices and toast till golden brown.
  2. Blend together prawns, fish sauce, soy sauce, leeks, spring onions, celery, salt, pepper powder and ginger. Roughly chop green chillies and add along with egg white and blend till smooth. Transfer the mixture into a bowl.
  3. Spread ground mixture on the toasted bread slices, sprinkle onions seeds over them.
  4. Heat oil in a non-stick pan, place the toasts in the pan with the prawn side facing down and shallow-fry till crisp and brown. Flip and fry on the other side.
  5. To make salad, peel and slice cucumber and put into another bowl. Add fish sauce, white wine, pepper powder, salt, mustard paste and honey and mix well.
  6. Cut the prawn toasts into triangles, arrange them on a serving plate and serve with salad.

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