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10 mins

Homemade Takeaways

This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal greasy-spoon style fried bread, with a hint of prawn spread over the top, all topped with a concrete layer of sesame seeds. We seem to eat the toasts out of habit and a craving for that omni-flavoured oil that the toasts are fried (destroyed) in. Not only are these prawn toasts far healthier, they are so simple, yet so delicious you will find yourself wondering why you ever dialled the takeaway’s number.


Posted by Orion Books Published See Orion Books's 81 projects » © 2022 Rob Allison / Orion Books · Reproduced with permission. · HOMEMADE TAKEAWAYS: This collection of homemade and mouth-watering recipes by Rob Allison is published by Orion as a hardback priced £18.99 (ebook: £9.99) For more information, please go to www.orionbooks.co.uk Photography (c) Kris Kirkham’
  • Step 1

    Place the prawns on your chopping board and using a sharp knife, mince them as finely as possible. This takes a bit of time, but is worth doing. You may be tempted to use a food processor, but I find doing it by hand results in a better texture. Place the minced prawns in a bowl along with the egg white, sesame oil, cornflour, soy sauce, chives, ginger and garlic. Mix all of the ingredients until they are thoroughly combined.

  • Step 2

    Preheat your grill to a medium-high heat.

  • Step 3

    Using a spoon or knife spread the prawn mixture on top of the toast, dividing it evenly. Spread right to the edges, and don’t be afraid to spread it thickly. Sprinkle each piece with a generous amount of sesame seeds and place under the grill.

  • Step 4

    Grill the toasts for 5–6 minutes, by which time the sesame seeds should have turned a lovely golden colour and the prawn mixture should be cooked all the way through. If you are unsure if the prawn is cooked then cut a toast in the middle – the flesh should have turned a light shade of pink. Serve up your prawn toast with some pickled cucumbers.

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