Prawn toast was always one of my favourite starters when I ate meat. There a a few alternatives doing the rounds on the internet but they don’t use what I consider to be one of the better fishy substitutes – Palm hearts! Using this gets the closest to that unmistakeable texture while the seasonings make for a crispy and fragrant dish that’s just unforgettable!
Typically most prawn toast recipes call for them to be fried as the finishing touch and you can do that here if you’d prefer. Personally, I much prefer using the airfryer. The toast turns crisp and yummy with a golden brown top, all without the oil soaked bread or greasiness of the original. Plus you get the added bonus that it’s just so much easier! Fry it and you run the risk of loosing your topping when you flip it.
What bread should I use?
Typically, if you order this from a Chinese takeout then the default choice is some cheap, not too thick, white bread. We use gluten free bread (obviously) – for those of you that don’t know, gluten free bread can take longer to brown so if you’re using standard bread then make sure to keep that in mind when cooking. If you want to get a little more fancy then baguette slices work really well!
Leftovers?
This recipe works well if you want to make extra for later or even if you find out you’ve made a little bit too much! Once cooked, allow them to cool completely before boxing them up and freezing them, making sure to put a layer of greaseproof paper in between each layer so they don’t stick. When you want to eat them just pop them back into the airfryer until heated through. They should happily last at least 3 months in the freezer.
Vegan 'Prawn' Toasts
Ingredients
- 2 Tins of Palm Hearts
- 2 tbsp Sesame Oil
- 2 Spring Onions finely chopped
- 1 tsp grated ginger
- 1 Garlic clove grated
- 1 Sheet of Nori
- ½ tsp Lemongrass Paste
- ½ tsp Crushed Chilles
- 1 tbsp Vegan Fish Sauce
- 1 tbsp Lemon Juice
- ½ cup Plant based milk
- 2 tbsp fresh Coriander finely chopped
- 4 Slices of Bread we use gluten free
- 1 tbsp Vegan Butter
- 40 grams Sesame Seeds mixed
Instructions
- Drain your palm hearts well before rinsing under a cold tap to remove the brine. Finely chop then place to one side.2 Tins of Palm Hearts
- Place a large frying pan over a medium heat with the sesame oil. Add the spring onions, ginger, garlic and palm hearts, frying gently for 5 to 10 minutes or until the onion softens.2 tbsp Sesame Oil, 2 Spring Onions, 1 tsp grated ginger, 1 Garlic clove
- Crumble in the nori, add the lemon grass and chilli and stir well. Mash the mix with the back of your spoon as you go.1 Sheet of Nori, ½ tsp Lemongrass Paste, ½ tsp Crushed Chilles
- Now mix through the fish sauce and lemon juice. Gradually mix in the milk until it's all absorbed and the mix resembles a rough paste. Finally mix in the coriander before turning off the heat.1 tbsp Vegan Fish Sauce, 1 tbsp Lemon Juice, ½ cup Plant based milk, 2 tbsp fresh Coriander
- Thinly utter both sides of the bread, before evenly spreading 2-3 tbsp of the mix onto each slice. Make sure to spread an even layer right up to the edges so the bread doesn't burn when cooking.4 Slices of Bread, 1 tbsp Vegan Butter
- Pour the sesame seeds into an even layer on a small plate and place the bread, filling side down, directly onto the seeds. Press down lightly to ensure you've got an even layer before flipping back over and putting to one side. Repeat with each slice.40 grams Sesame Seeds
- Make sure your airfryer is well preheated at 200° before adding the prawn toasts - you may need to do a few batches depending on the size of your fryer but try not to overcrowd it. Cook for 10 minutes or until browned all over.
- Serve immediately, garnished with a little chopped coriander, to make the perfect starter or side dish for your next fakeaway!
Notes
