This Crispy Baked Prawn Toast is a lighter, easier, and just-as-delicious take on the classic fried version you’ll find at Asian restaurants. Instead of deep-frying, the prawn mixture is spread onto soft sandwich bread, brushed with oil, and baked until beautifully golden and crisp. It’s savoury, crunchy, and perfect as a snack, appetizer, or quick dinner especially when served with a creamy sweet chilli mayo and a side of fries.

Why You’ll Love This Recipe

• It transforms a classic prawn toast into a fun, easy sandwich-style appetizer that looks impressive but is simple to make.

• Uses everyday pantry ingredients while still tasting restaurant-quality.

• The prawn filling is juicy, flavorful, and perfectly seasoned, giving that irresistible umami bite.

• Baking instead of deep frying keeps it lighter, less oily, and easier to prepare in batches.

• Great for entertaining you can assemble ahead and bake just before serving.

Ingredients

For the Prawn Mixture

• 300g king prawns, cleaned and deveined

• 1 tsp MSG

• ½ tsp salt

• 1 tsp white pepper

• 2 tbsp cornstarch

• 2 egg whites

• 2 tbsp chopped scallions

• 1 tsp sesame oil

For Assembly

• 8 slices sandwich bread

• Oil or ghee, for brushing

• Sesame seeds (optional, for topping)

For the Sweet Chilli Mayo

• 5 tbsp mayonnaise

• 2 tbsp sweet chilli sauce

To Serve

• French fries

• Extra sweet chilli mayo

Instructions

1. Prepare the Prawn Mixture 

• Pat the prawns completely dry using a paper towel this ensures the mixture isn’t watery.

• Place the prawns on a cutting board and smash them using the side of your knife or meat tenderiser with light pressure until they break down.

• Then finely chop the smashed prawns with your knife until you get a minced, sticky texture.

• Transfer to a mixing bowl and add the MSG, salt, white pepper, cornstarch, egg whites, chopped scallions, and sesame oil.

• Mix well until the mixture becomes thick and slightly sticky, this helps it adhere properly to the bread during baking.

2. Assemble the Prawn Sandwich Toasts

• Take two slices of sandwich bread.

• Spread a thick, even layer of prawn mixture on one slice, going corner-to-corner so the filling is well distributed.

• Place the second slice of bread on top and press gently to seal.

• Lightly brush the top of each prawn toast with oil or melted ghee.

• Place the pieces on a lined baking tray.

• Bake in a preheated oven at 200°C (390°F) for 12–15 minutes, or until golden and crisp on top.

• For extra crunch, broil for 1–2 minutes at the end (keep a close eye on them).

3. Make the Sweet Chilli Mayo

• Mix the mayonnaise and sweet chilli sauce in a small bowl.

• Adjust sweetness or tanginess to taste.

4. Serve

• Serve the crispy prawn toasts hot with sweet chilli mayo and a side of fries.

Tips & Tricks

• Spread the prawn layer evenly all the way to the edges so the toast browns uniformly.

• Lightly brush the top with oil for even browning and crispiness in the oven.

• If making ahead, assemble the sandwiches and keep them in the fridge; bake when guests arrive.

• For extra crispiness, bake on a wire rack instead of directly on a tray.

Crispy Baked Prawn Toast

a lighter, easier, and just-as-delicious take on the classic fried version you’ll find at Asian restaurants. Instead of deep-frying, the prawn mixture is spread onto soft sandwich bread, brushed with oil, and baked until beautifully golden and crisp.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 320 kcal

Ingredients

  

1x2x3x

For the Prawn Mixture

• 300 g king prawns cleaned and deveined
• 1 tsp MSG optional but recommended
• ½ tsp salt
• 1 tsp white pepper
• 2 tbsp cornstarch
• 2 egg whites
• 2 tbsp chopped scallions
• 1 tsp sesame oil

For Assembly

• 8 slices sandwich bread
• Oil or ghee for brushing
• Sesame seeds optional, for topping

For the Sweet Chilli Mayo

• 5 tbsp mayonnaise
• 2 tbsp sweet chilli sauce

To Serve

• French fries
• Extra sweet chilli mayo

Instructions

 

• Pat the prawns completely dry using a paper towel this ensures the mixture isn’t watery.
• Place the prawns on a cutting board and smash them using the side of your knife until they break down.
• Then finely chop the smashed prawns with your knife until you get a minced, sticky texture.
• Transfer to a mixing bowl and add the MSG, salt, white pepper, cornstarch, egg whites, chopped scallions, and sesame oil.
• Mix well until the mixture becomes thick and slightly sticky, this helps it adhere properly to the bread during baking.
• Preheat your oven to 200°C (fan).
• Trim the crusts off the sandwich bread for even, clean edges.
• Spread a thick, even layer of prawn mixture on one slice, going corner-to-corner so the filling is well distributed.
• Place the second slice of bread on top and press gently to seal.
• Lightly brush the top of each prawn toast with oil or melted ghee.
• Place the slices on a parchment-lined baking tray or grill.
• Bake at 200°C for 12–15 minutes, or until:
• the prawn layer is cooked through,
• the edges of the bread are golden,
• and the bottom is crisp.
• For extra crispiness, broil/grill for 1–2 minutes at the end.
• Mix the mayonnaise and sweet chilli sauce in a bowl until smooth.
• Taste and adjust sweetness or acidity based on your preference.
• Slice each prawn toast into halves or triangles.
• Serve hot with a side of fries and the sweet chilli mayo.
• These are best eaten fresh from the oven while still crisp.

Nutrition

Calories: 320kcal

Keyword baked crispy prawn toast, prawn toast, shrimp toast

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