How to make Sesame Prawn Toast - Sesame seeds give these toasts a nutty texture.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : White Seasame Seeds, Prawns

Cuisine : Indian

Course : Snacks and Starters

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Sesame Prawn Toast Recipe Card

Sesame Prawn Toast

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sesame Prawn Toast Recipe

  • White Seasame Seeds as required

  • Prawns shelled and deveined 250 grams

  • White bread slices thick crust trimmed 8

  • Garlic 2-3 cloves

  • Onion 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies 2

  • Salt to taste

  • Oil to deep fry


Step 1

Place the bread slices on a flat surface and cut roundels with a cookie cutter. Cut a few square pieces too.

Step 2

Grind garlic, onion, coriander leaves, green chillies, prawns and salt to a coarse paste and transfer into a bowl.

Step 3

Heat sufficient oil in a deep pan.Spread the paste on bread pieces and dab them with damp fingers.

Step 4

Spread sesame seeds on a plate and roll the bread pieces, prawn side facing downwards so that the sesame seeds cover the prawn paste completely.

Step 5

Gently slide these into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.

Step 6

Arrange them on a serving plate, garnish with a fresh mint sprig and serve hot with tomato ketchup or a chutney of your choice.