..where teens can learn to cook restaurant quality meals for the family
Thai Prawn Toast with Lime & Lemongrass
Crispy, golden toast spread with juicy prawn paste flavoured with Thai aromatics. This version has a lime and lemongrass twist that makes it pop. Serve it with your own sweet chilli dip.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
For extra crunch, use panko instead of sesame seeds. Toasts freeze well after frying — reheat in oven.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Food processor
- chopping board
- Knife
- Frying pan
- Slotted spoon
- Paper towels
Ingredients
For the Prawn Toast
- 300 g raw peeled prawns
- 1 garlic clove
- 1 tsp grated fresh ginger
- 1 spring onion
- 1 lemongrass stalk tender inner part only
- 1 lime zest only
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 egg white
- 4 white bread slices crusts removed
- 3 tbsp white sesame seeds
- vegetable oil for frying
For the Dipping Sauce
- 2 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tsp chopped red chilli
- 0.5 tsp minced garlic
Instructions
Let’s Cook!
- Place the prawns into a food processor.
- Add garlic to the food processor.
- Add grated ginger.
- Add chopped spring onion.
- Add chopped lemongrass and lime zest.
- Add soy sauce, sesame oil and egg white.
- Blend into a paste.
- Spread paste onto bread slices.
- Sprinkle sesame seeds on top and press down lightly.
- Heat 1 cm oil in frying pan over medium heat.
- Place toast slices paste-side down into the oil.
- Fry for 2–3 mins until golden and crisp.
- Flip and fry other side for 1–2 mins.
- Remove and drain on paper towels.
- To make the sauce, mix vinegar, water, sugar, fish sauce, chilli and garlic.
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