Prawn Toast Salad

The first bite of Prawn Toast Salad is loud. Golden prawn toast crackles under pressure, sesame seeds scattering warmth across the plate. Beneath it, cool greens and sharp herbs wait like a reset button, pulling the richness back into focus. Then the dressing hits citrus first, then soy depth, then a slow chili warmth that lingers just long enough to make you go back for more. This salad doesn’t aim for lightness. It balances crunch, heat, and freshness in the same forkful without letting any one element take control.

Prawn Toast Salad

Prawn Toast Salad combines crispy sesame prawn toast with fresh greens, herbs, and a tangy chili-soy dressing. It delivers a contrast of crunchy, creamy, and refreshing textures with bold savory flavor.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Light Lunch, Main Course

Cuisine: Asian-Inspired

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

For the Prawn Toast

• 300 g Raw Prawns peeled and deveined
• 1 Egg White lightly beaten
• 1 tbsp Cornstarch
• 1 tsp Fresh Ginger finely grated
• 1 Garlic Clove grated
• 1 tsp Soy Sauce
• 1/2 tsp White Pepper
• 4 Slices White Sandwich Bread crusts removed and cut into triangles
• 2 tbsp Sesame Seeds
• Vegetable Oil for deep frying

For the Salad Base

• 2 cups Baby Mixed Greens washed and thoroughly dried
• 1/2 English Cucumber thinly sliced
• 1/2 cup Red Bell Pepper thinly sliced
• 2 Green Onions finely chopped
• 1/4 cup Fresh Cilantro Leaves

For the Dressing

• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Fresh Lime Juice
• 1 tsp Chili Oil
• 1 tsp Honey
• 1 tsp Toasted Sesame Oil

Equipment

• Food processor
• Frying pan or wok
• Mixing bowls
• Sharp knife
• Slotted spoon
• Paper towels

Method

 

1. Pat the prawns completely dry and blend them with egg white, cornstarch, ginger, garlic, soy sauce, and white pepper until a thick, sticky paste forms.
2. Spread the prawn mixture evenly over each bread slice, pressing firmly so it adheres without gaps.
3. Sprinkle sesame seeds generously over the prawn layer, pressing lightly so they embed into the surface.
4. Heat vegetable oil in a deep pan until hot enough that a small breadcrumb sizzles immediately on contact.
5. Fry the prawn bread pieces until golden brown, crisp on the outside, and cooked through in the center. Drain on paper towels to remove excess oil.
6. In a small bowl, whisk soy sauce, rice vinegar, lime juice, chili oil, honey, and sesame oil until fully emulsified.
7. In a large bowl, combine mixed greens, cucumber, red pepper, green onions, and cilantro.
8. Toss the salad lightly with half the dressing so the greens are lightly coated but still crisp.
9. Slice the warm prawn toast into bite-sized pieces and arrange over the salad just before serving.
10. Drizzle remaining dressing over the top and serve immediately while the toast is still crisp.

Notes

The prawn mixture must be dry and sticky, not wet. Excess moisture will steam the bread instead of crisping it, destroying the texture contrast that defines this dish.