Jamie Oliver demonstrates a joyful, fuss‑free way to turn restaurant favourite prawn toast into a homey, one‑pan prawn toastie — perfect for anyone hunting simple cooking, easy recipes that feel a little special. This version keeps things bright and crunchy with sesame, a light egg coating and a zingy quick cucumber pickle to cut through the richness.
Why this prawn toastie works
The idea is smart and straightforward: take the sweet, sea flavour of raw prawns, mix with spring onion and ginger, bind with a little yolk and soy, sandwich between soft slices of bread, dip the outside in beaten egg white, coat with sesame seeds, and pan‑fry until golden. It’s a clever balance of textures — crisp, juicy and fragrant — and it’s realistically one of those cooking, easy recipes families will love.
Ingredients (serves 2–3)
- 160g raw prawns, peeled
- 4 slices soft white bread (about 1 cm thick)
- 1 egg (separate yolk and white)
- 2 spring onions, finely sliced
- 2 cm piece fresh ginger, finely chopped or grated
- 1 tsp soy sauce
- Sesame seeds to coat
- Oil for frying
- Optional: fresh coriander or mint to chop through
Method — quick and simple
- Chop the prawns roughly and combine with sliced spring onions and grated ginger. Add the soy and, if using, a little chopped coriander. Mix well.
- Place half the prawn mix on two slices of bread, top with the remaining slices to make sandwiches.
- Beat the egg white until loose. Dip each sandwich so the outside soaks the egg white like a French toast layer, then press sesame seeds all over to coat.
- Slice a couple of whole prawns in half and press them into the top of each sandwich so prawns sit nicely on the bread once cooked.
- Heat a non‑stick pan over medium heat with a little oil. Cook about 3 minutes each side until golden and crisp; for the prawn side give an extra minute so the halved prawns colour beautifully.
Quick cucumber pickle (ready in minutes)
This crunchy, tangy pickle is the perfect counterpoint to the rich prawn toastie. Slice cucumber thin, season generously with salt and massage to draw out moisture. Add a pinch of chilli and squeeze in fresh lime. Let it sit while the toastie cooks, then squeeze out any excess liquid before serving. Use the same quick technique with carrots, fennel or radish.
Top tips and tricks
- Medium heat is key: too hot and the sesame will burn before the filling is cooked through.
- Egg white coating: it crisps beautifully and helps the sesame stick — don’t skip it.
- Keep flavours light: the aim is to taste the prawns and ginger, so avoid overpowering sauces.
- Herb swaps: coriander is lovely; try mint or Thai basil for a fresh twist.
Bob’s your uncle — a little creativity and this one‑pan treat comes together in minutes.
Serving ideas and make‑ahead notes
Slice the toastie into finger pieces and serve with the cucumber pickle and a chilli dipping sauce or soy‑vinegar mix. It’s brilliant as a party nibble or a family supper. The prawn mix can be made ahead (kept cold) but assemble and sesame‑coat just before frying so the bread stays crisp.
Final thoughts
This prawn toastie is a breezy example of cooking, easy recipes that bring restaurant joy to the home kitchen. With a short ingredient list, one pan and a 10–15 minute cook time, it’s ideal for busy evenings when something a bit celebratory is needed.
This article was created from the video How To Make A Prawn Toastie By Jamie Oliver with the help of AI.
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