How to make REAL TAKE AWAY sesame prawn toast properly!
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- Опубліковано 8 вер 2024
- Prawn toast is a starter in Chinese cuisine. There are two variations; in dim sum the prawns are coarsely mash up and cover with rice paper to deep fry. The other type is minced prawns coat with white sesame seeds and deep fry. The version I am showing you how to cook is more popular in the UK restaurants and take-away; it is also the version I do in my shop.
There are two important steps to make a good prawn toast. First is to always use raw prawns (tiger prawns are preferred), second is when mixing the ingredients and condiment together. Do not just combine them; you must stir and whip the prawns, if you have a food mixer it is best to mix it in a mix on high power for a couple of minutes for best result. This gives the minced prawns a better texture and firmness after deep fry.
To make the prawns filling; first put them in a food processor to mince up. Then add the rest of the condiments (not the white sesame seeds, they are for coating) and mix them thoroughly. Spread the minced prawns over a slice of bread with a knife as if you are spreading butter on toast (hence prawn toast!).
Heat vegetable oil in a fryer or deep wok to 180C and deep fry the bread for around 6-8 minutes until golden brown. To reduce oil residue on the bread turn heat to high for about 30 second prior to taking it out of the wok. The heat will help to force some of the oil from the bread. Cut them into 4 triangles and put them on a plate to serve.
Ingredients
500g raw tiger prawns
Loaf of bread (thick slice prefer)
White sesame seeds
1 egg
Vegetable oil for deep fry (temperature around 180C)
Condiments
5g salt
5g MSG
10g potato starch
Few dashes sesame oil
Few dashes pepper powder
Few dashes wine
1 tablespoon garlic/scented oil (optional)
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Just made a whole loaf of bread worth of these i have all the ingredients, tastes better than my local take away, cost me £6.90 in all 6 pieces at my local is £4,20. My kids loved them with sweet chilli sauce. Thanks for sharing 👍
Fantastic!
I have eaten shrimp toast, this is on a whole new level. Your demonstration of this sesame prawn toast is not only professional, but it is much better than what I have had in restaurants. As you said professional version, and it certainly is. Looks like something I would definitely like trying. Nice!
The Bald Chef Thanks Glen:)
Great job Khoan, and one of my favourite snacks easier than i expected. thank you very much.
Dave Briffa Yep.. pretty easy to make. The hardest part was the carrot flower
I love your videos Khoan! I have never been one for cooking, but since watching and trying one of your recipes it has become a hobby, cooking so many of your dishes, thank you! :D
I would also love to see you do a carrot flower. Thank you.
it's on my channel Katie.
Been watching your videos for about a year now, you're getting a lot more confident in front of the camera and very informative. Keep up the good work!
Thanks.. I will do😊
You my friend are amazing a Take-away owner showing the secrets, I use your methods in a lot of dishes, but there's two things I would love you to demonstrate, 1. chilli oil and 2. salt and chilli king prawn! keep up the good work!
sometimes mr vong you really make me feel like opening my vacuum bags getting out my whites again dusting of my knifes and going back professionaly myself after quitting my current job true pro inspiration to watch thanks
Thanks for the recipe. Will try it and let you know the result. I can't eat too much deep fried foods also it's going to be a long wait.
Just made these, tasted just like take away, thanks for your videos, any chance of beef in oyster sauce video , am subscribed and going to try your fried rice next, thanks
Thanks for the recipe, something so simple yet so delicious, I will definitely try to make some
I made this and it was outstanding, you never fail, I would say my house serves the best Chinese food now and gluten free, you are a star khoan, thank you for the time, care and patience you put into giving us, your secrets, this coeliac really appreciates it. Keep those recipes coming. THANK YOU. 👏🏻
you're welcome Cheryl :)
Thanks for the video Khoan, the recipe is great!!!! The toast was delicious!!! I will definitely be making this again!!!
Can you do a video for making beef in oyster sauce ?
Excellent video Khoan....can't wait to try this. Thanks
david hoban you're welcome David.. my next video is carrot flower:)
Hi Khoan love prawn toast will try this one at the weekend not sure if the carrot flower will look as good as yours !
Thanks for the video`s
Richard
😊i will do a carrot flower video tutorial for you Richard
You make it look so easy
it is macca.. try it.
Men i tried in home its so yammmmy tnx for t share
issam you're welcom issam
another awesome recipe chef khoan love your vids :):):)
cdcjess Thanks for watching jess
good recipe I have never seen that: I check the oil themperature with a infrared thermometer
Thanks. You can judge the temperature as you fry more. Just look at the bubbles😊
Your videos are the highlight of my day, thank you Chef! :-)
I definitely will be Khoan and many more of your recipes I bought your wok of fury 👍🏻
great!
thanks macca😊
Thank You ... 👍👍👍
you're welcome
Nice I love this stuff !! Cheers Khoan :)
zachary smith you're welcome Zacchary
Can you tell me what oil to use. thankyou. I enjoy your videos.
Hi Khoan, Can you show us the carrot flower and how to make it, thanks again for the lesson.
Will do on my next upload😊
Thanks for watching
Love shrimp toast!! Lots of places here, don't make it. Don't know why, it is so yummy!!! :)
really...its quite common in most take away round here.
its not on the menu at my local take-away either but when i asked for it they went ahead and made it.mmm
SUPER MAN !!!
thanks Bo Ro😊
Great video though the sound was not good in places. You picked up a yellow plastic bottle and squeezed something on but I couldn't catch what you said it was. And I think you used wine at one point? Is that right? I just love prawn toast! New subscriber here so I'm just working through your videos.
it's wine or pepper powder. it's about time I do an update of this video.
Thanks for subscribing :)
Haha, I would have eaten those crusts too. :D
So did I 😊, just trim it so it look better on a plate.
Very informative and easy to follow
Now subscribed what beef do you use in dishes like beef in black bean or in oyster sauce etc Is it something like flank steak or flat steak ??
quench1234 Thanks I been using flank steak lately
can king prawns be use instead of tiger prawn.
Brilliant video. Thanks khoan!
Is that mini food chopper man enough for use in a takeaway? Do you recommend it?
Oh yeah...the best part is the price.. it should not cost more than ten pounds😊
Cool shirt Khoan, but please make the carrot flower video
Will do in next two days Alan
Where would I buy potato starch (never heard of it) and what else is it used for as I do not want to buy a whole packet just to make a few prawn toasts?
+Savita Kanwar Chinese food store have them. i use it on almost all my videos.
Thanks but what is the difference from cornstarch?
I am so trying this , what oil is best to use
any vegetable oil is fine, sunflower is good
@@KhoanVong thanks mate 👍👍👍👍
On your Prawn Toast recipe you use wine - is this Rice Wine or ordinary wine?
any wine above 15% is fine. Shao xing wine is a good brand to use .
omg the sides of toast are most crispy dont cut it off
+Tippy Wong It's for presentation... I did ate it :)
I saw it!
would that be the same recipe for chicken toast mate?
+Dave Briffa yes, just use chicken instead of prawns.
What about minced pork?
i think its all the same deal mp. should work fine.
I'd think so.
How about crispy shredded beef 🥩
It's on my channel already.
how did I get here
welcome to my channel :)
You, sir, have found yourself a subscriber
Someone told me to use pork fat to help evening bind, watching this it doesn't seem necessary.
Mike Standing pork fat can't bind. It solidify when at room temperature because it is saturated fat.
Khoan Vong You are much wiser than the man who instructed me.
Thanks Mike.. I just work in a kitchen a long time that is all, not sure about wise.