Air Fryer Shrimp Toast
Why this recipe works
- Fast preparation: The prawn topping comes together quickly in a food processor, keeping the recipe practical for a hot appetiser.
- Crisp base: Air-frying at 200°C (390°F) helps the bread turn golden while the prawn layer sets.
- Balanced savouriness: Soy sauce, ginger, spring onion, rice vinegar and sesame oil give the paste depth without needing a long marinade.
Get the most out of this recipe
Ingredient notes
- Use raw peeled prawns: Raw prawns blend into a sticky paste that sets as it cooks; cooked prawns are less suitable because they can become rubbery and do not bind in the same way.
- Dry the prawns well: Patting the prawns dry before blending helps the paste stay thick and spreadable rather than loose.
- Bread choice matters: White sandwich bread gives a light, crisp base, while brioche makes the toast richer and slightly sweeter.
Texture tips
- Spread to the edges: An even layer of prawn paste helps the topping cook through at the same time as the bread crisps.
- Cook in a single layer: Avoid overlapping the slices in the air fryer basket; batches will give a crisper result than crowding.
- Check the topping: The prawn layer should be opaque and set before serving, not glossy or soft in the centre.
Common mistakes
- Making the paste too loose: The mixture should be thick enough to spread and hold on the bread. Excess moisture from the prawns can stop it binding properly.
- Overfilling the air fryer: Too many pieces at once reduce airflow, so the toast may steam instead of crisp.
- Serving before the prawns are cooked: Make sure the prawn topping is fully cooked through and piping hot, especially when serving anyone more vulnerable to foodborne illness.
Make-ahead tips
- Best served straight away: Prawn toast is at its crispest immediately after air-frying, before the bread has time to soften.
- Reheat leftovers carefully: Reheat refrigerated leftovers in the air fryer at 190°C (375°F) until piping hot; the bread may become slightly drier.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the spring onions and peel the ginger. If the prawns are wet, pat them dry with kitchen paper so the paste binds well.
- In a food processor, blend the prawns, spring onion, ginger, light soy sauce, rice vinegar, sesame oil, egg and cornflour to a thick paste, scraping down once or twice. It should be spreadable, not runny.
- Lay out the bread and spread the prawn paste evenly over one side of each slice, right to the edges. Sprinkle the sesame seeds over the top and press lightly so they adhere.
- Heat the air fryer to 200°C (390°F). Air-fry the toast in a single layer for 6 to 8 minutes until golden and crisp, and the prawn layer is opaque and set; cook in batches if needed.
- Rest for 1 minute, then cut each slice into triangles. Serve hot.
Recipe notes
Tips
- Spread the prawn paste in an even layer so it cooks through by the time the bread is crisp and golden.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the prawn topping is fully cooked through and piping hot.
Substitutions
- Replace white bread with brioche bread for a richer, slightly sweeter prawn toast.
- Replace rice vinegar with apple cider vinegar for a fruitier tang.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool and refrigerate in an airtight container, then reheat in the air fryer at 190°C (375°F) for 3 to 5 minutes until piping hot; the bread will be slightly drier.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Crustaceans Eggs Gluten Sesame
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