James Cochran's Prawn Toast Recipe | Sauce Shop
James Cochran shares his delicious 8-step prawn toast recipe, with crispy fried seaweed on top and our award-winning Scotch Bonnet Chilli Jam to dip.
Ingredients
- 200g raw prawns, peeled and deveined
- 2 slices white bread, crusts removed
- 1 egg white
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon grated ginger
- Salt and pepper to taste
- Vegetable oil, for frying
- 2 large cabbage leaves
- Sesame seeds
- Scotch Bonnet Chilli Jam
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