Sesame prawn toast is simply a perfect food. In just one small parcel, it combines toastiness and nuttiness, salt and crunch, bouncy prawns and tender bread. It’s only flaw is that it’s typically served in small quantities: If left to my own devices, I’m sure I could gulp down a dozen or more in a sitting.
Recently, I found a way to make sesame prawn toast even better. All credit goes to food writer Mehreen Karim, whose ingenious recipe involves subbing in frozen parathas for the traditional white bread. “Ultra-flaky, frozen parathas are a godsend shortcut to a delicious meal, especially when you treat it like a base for a savoury Chinese takeout-inspired shrimp toast,” she writes. As someone who always has a stash of parathas in the freezer ready for curries, wraps or quasi-quesadillas, I knew I had to try this.
Beyond the bread, this sesame prawn toast is otherwise classic. Raw prawns are blended into a thick paste with aromatics like garlic, ginger and coriander, as well as soy sauce and sesame oil. Some whole prawns are set aside and roughly chopped before being mixed in, to ensure plenty of lovely juicy bites. The mixture is then spread on freshly prepared parathas and cooked in a matter of minutes (no deep-frying required).
But perhaps the best thing of all about sesame prawn toast is how well it goes with lager. At London’s Duck and Rice, I’m often found enjoying several orders alongside frothy mugs of tankovna Pilsner Urquell on the side. But German lagers work just as well, as Lakes-based Fell Brewery’s excellent Helles goes to show. Unfiltered, unfined and classically Bavarian, this is deceptively complex and ridiculously refreshing.
Whatever you have planned for this summer, then – whether it’s waiting for football to come home or waiting out a gap in the rain for a back-garden bite – consider this a pairing fit for all occasions.
Paratha Sesame Prawn Toast
Adapted from Mehreen Karim and America's Test Kitchen
Serves 2-4
4 frozen parathas
450g raw, peeled prawns
2 garlic cloves, peeled and minced
1 thumb-sized piece ginger, peeled and minced
20g coriander, minced (plus additional to garnish)
1 egg white
3 teaspoons light soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon white pepper (or use black pepper)
1/2 teaspoon fine sea salt
4-6 tablespoons sesame seeds
1-2 tablespoons vegetable oil (optional)
Small bunch spring onions, sliced
1. First, cook four frozen parathas according to package instructions (I cook mine in a nonstick frying pan over medium-low heat for roughly 3–4 minutes per side, or until flaky and golden-brown). Set aside and leave to cool.
2. Next, prepare the prawn topping. To a food processor, add ⅔ of the prawns, plus the garlic, ginger, coriander, egg white, soy sauce, sesame oil, corn starch, sugar, white pepper and sea salt. Blend on high for roughly 1 minute, or until the mixture is uniform and well-combined.
3. Transfer the prawn paste to a large bowl. Roughly chop the remaining ⅓ of the prawns and add to the paste; stir through to combine.
4. Divide the prawn topping across the four prepared parathas, spreading in a thin, even layer so each paratha is covered. Sprinkle sesame seeds over each; you want most of the prawn layer covered with sesame seeds.
5. Add a drop of vegetable oil to a non-stick frying pan and place over medium-low heat. Once hot, add the first paratha, prawn-side-down. Cook undisturbed for 3–4 minutes, or until the prawn layer is completely cooked through and the sesame seeds have turned golden-brown. Flip briefly to warm on the reverse side, then transfer to a plate. (You can keep in the oven on low heat as you cook the rest, if preferred.) Repeat with the remaining parathas.
6. To serve, divide the parathas between plates. Garnish with the spring onions and additional coriander. Serve alongside soy sauce, plus sriracha, if preferred.
Claire M Bullen is a professional food and travel writer, a beer hound and all-around lover of tasty things. You can follow her at @clairembullen. For more recipes like this, sign up to our HB&B All Killer No Filler beer subscription - you'll receive Claire's recipe and food pairings, plus expert tasting notes, with 10 world-class beers like this one every month.