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Prepare the prawns: On a wooden cutting board, use two cleavers to thoroughly hand-chop the peeled and deveined white prawns until they have a chunky, textural consistency, avoiding a fine mince. Transfer the chopped prawns to a large mixing bowl.

Add aromatics and seasonings: To the bowl with the prawns, add the minced garlic, grated fresh ginger, chicken powder, granulated sugar, sesame oil, Chinese cooking wine, and MSG. Mix well to combine.

Incorporate binders: Pour the large egg whites and cornstarch into the prawn mixture. Vigorously stir with a spoon until the mixture becomes a thick, sticky paste. This ensures the mixture will bind well to the bread.

Prepare the bread: Lay out the slices of white sandwich bread and carefully trim off all the crusts.

Assemble the prawn toast: Take one slice of bread and spread a generous, thick layer of the prepared prawn mixture evenly across its surface. Place another slice of bread directly on top, creating a sandwich with the prawn mixture in the middle. Repeat with the remaining bread and prawn mixture.

Heat the oil: In a large pot or deep skillet, pour in the cooking oil to a depth suitable for deep frying (about 2-3 inches). Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature, as controlling the heat is crucial to prevent the toast from browning too quickly.

Fry the prawn toast: Carefully lower the assembled prawn toast sandwiches into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the toast turns a rich golden brown color and the prawn mixture is cooked through.

Drain and prepare for serving: Once golden brown, remove the fried prawn toast pieces from the oil using a slotted spoon or spider. Transfer them to a wire rack set over paper towels to drain any excess oil.

Prepare the dipping sauce: In a small bowl, combine the mayonnaise and Chin-Su chili sauce. Stir well until thoroughly mixed and creamy.

Serve: Cut each fried prawn toast sandwich diagonally into two triangular halves. Serve immediately while hot, alongside the creamy chili mayonnaise dipping sauce.


Prepare the prawns: On a wooden cutting board, use two cleavers to thoroughly hand-chop the peeled and deveined white prawns until they have a chunky, textural consistency, avoiding a fine mince. Transfer the chopped prawns to a large mixing bowl.

Add aromatics and seasonings: To the bowl with the prawns, add the minced garlic, grated fresh ginger, chicken powder, granulated sugar, sesame oil, Chinese cooking wine, and MSG. Mix well to combine.

Incorporate binders: Pour the large egg whites and cornstarch into the prawn mixture. Vigorously stir with a spoon until the mixture becomes a thick, sticky paste. This ensures the mixture will bind well to the bread.

Prepare the bread: Lay out the slices of white sandwich bread and carefully trim off all the crusts.

Assemble the prawn toast: Take one slice of bread and spread a generous, thick layer of the prepared prawn mixture evenly across its surface. Place another slice of bread directly on top, creating a sandwich with the prawn mixture in the middle. Repeat with the remaining bread and prawn mixture.

Heat the oil: In a large pot or deep skillet, pour in the cooking oil to a depth suitable for deep frying (about 2-3 inches). Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature, as controlling the heat is crucial to prevent the toast from browning too quickly.

Fry the prawn toast: Carefully lower the assembled prawn toast sandwiches into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the toast turns a rich golden brown color and the prawn mixture is cooked through.

Drain and prepare for serving: Once golden brown, remove the fried prawn toast pieces from the oil using a slotted spoon or spider. Transfer them to a wire rack set over paper towels to drain any excess oil.

Prepare the dipping sauce: In a small bowl, combine the mayonnaise and Chin-Su chili sauce. Stir well until thoroughly mixed and creamy.

Serve: Cut each fried prawn toast sandwich diagonally into two triangular halves. Serve immediately while hot, alongside the creamy chili mayonnaise dipping sauce.
