Prawn Toast Chinese Takeaway Style

Prawn toasts on a blue and white Chinese plate

In this recipe we show you how to make everyones favourite prawn side dish from a Chinese takeaway, Prawn Toast. What’s better about making them from scratch like this is you can omit certain ingredients, like MSG (it has bad press, and there is a lot of discussion about health related concerns and MSG – we advise doing you research before making your mind up on this ingredient) We omitted it, due to the fact it’s not easily accessible here in the UK. These are also going to be far more fresh cooked at home than at the takeaway joint – they have a freshness that can’t be emulated. They truly are fantastic.


These go fantastic with our egg fried rice recipe, which you can find here:

Prawn toasts in hand

How Do you Make Prawn Toast?

It’s simple really and requires very little technical skill. 


First you have to make a prawn “paste”. This paste is relatively thick and very smooth. This is then spread onto white sandwich bread as a thin layer. The bread of then topped with sesame seeds and deep fried in hot oil until golden, crispy and fully cooked through. Drain them and let them cool before eating and that is it – no more to it. 


let’s break it down into steps:


  1. Blend prawns water and salt/pepper/msg (if using) until smooth.
  2. Spread onto bread
  3. Top with sesame seeds
  4. Deep fry until golden
  5. Drain and let cool slightly.
  6. EAT!
Prawn toasts in hand with a bite

Video Tutorial

Use our short video tutorial alongside the recipe card below to make this recipe perfectly. Any questions don’t hesitate to get in touch with us.

The Recipe

Real Chinese Takeaway Prawn Toast

A quick and easy prawn toast recipe to help you copy the one you'll find down at your local Chinese takeaway.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Chinese, Takeaway
Servings 4 peple
Calories 350 kcal


  • Blender
  • Wok / Deep wall heavy duty frying pan
  • Meat thermometer


  • 120 g Raw prawns without shell
  • 1 level tsp Salt
  • 1 level tsp Pepper
  • 2 tbsp Water
  • 4 Slices Plain white sandwhich bread
  • 500 ml Sunflower Oil any high smoke point oil (not olive)
  • 1 Handful Sesame Seeds
  • 1 tsp MSG optional (this is how to make it taste like the takeaways)


Prawn Paste

  • Add the prawns, salt and pepper to the blender
  • Blend until thick and smooth
  • Add the water to the blender and blend until fully smooth and spreadable.
    Top Tip - Add a bit more water if you want the paste to be more loose.
  • Set to one side

Constructing the prawn toast

  • Take a 2 heaped teaspoons of the prawn paste and spread onto the white sandwich bread until fully covered.
    Repeart for each slice of bread.
    Top Tip - You choose the level of prawn paste to spread on the bread. The more paste, the thicker the prawn section of the toast.
  • Add the handful of sesame seeds to a flat plate. Place the bread prawn side down onto the sesame seeds and press lightly into thre seeds.
    Repeat for each slice bread.
  • Cut each prawn toast into 4 triangle pieces.

Cooking the prawn toast

  • In a deep walled, heavy bottom pan fill half full with the oil.
  • Heat the oil to about 175C
    Top Tip - Use a meat thermometer to check the temp. If you don't have one, carefully dip a piece of bread in and see if it sizzles. If it does, it's ready. Although without a thermometer it's hard to modulate the heat.
  • When the oil is ready, add the prawn toasts to the oil bread side down.
    Top Tip - ensure the pan is not crowded, each toast should have space and ideally not be touching or they bind together.
  • Cook bread side down for about 4-5 mintues or until golden.
  • Flip them over so it's prawn side down and cook for only about 15 minutes.
  • Remove from the pan and drain well on kitchen roll.
  • Reap this process for each batch of prawn toasts.


  1. Season the prawn toast generously.
  2. Add a bit more water if you want the prawn paste to be more loose.
  3. Spread the prawn paste on as much as you want, the more you spread the thicker it will be, and more "meatier".
  4. When heating the oil it's best to use a meat thermometer to modulate the temperate for perfect cooking. 
  5. When cooking the prawn toasts ensure the pan is not crowded, each toast should have space and ideally not be touching or they bind together.
Keyword Fried, Prawn, Toast
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Nice to meet you!

I'm James. A full time technical analyst and part time home cook. I live in London, England and run the Fork & Twist website. I'm passionate about good food and I'm so happy you're checking out one of my recipes.