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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Thai-style Prawn Toast


I love these mini morsels as a party snack… and I love the fact I can make them ahead even more! You can store the uncooked prawn toasts in the fridge for up to a day, or if you’re really prepared you can freeze them for up to a month. How’s that for planning!




15 minutes

20 minutes

Makes about 20

350g (12 oz)) peeled and deveined prawns

150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass

8 makrut lime leaves, destemmed, finely sliced

2 tbsp finely chopped coriander stems

1 egg white

2 tsp sea salt

½ tsp white sugar

1 baguette, sliced into 2cm-thick rounds

black sesame seeds

vegetable oil for deep frying

1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve


Tangy sauce:

3 tbsp fish sauce

3 tbsp white sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

1 garlic clove, finely chopped


Step 1

Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.

Step 2

To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.

Step 3

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

Step 4

Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!


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What our customers say

Rated 4.5 out of 5
4.5 out of 5 stars (based on 2 reviews)
Very good50%
January 12, 2023

It was amazing

This recipe is great and really gets along with everyone!!! Personally I added a bit of sesame oil and chopped spring onions and I’ve found it

They fit really good!!! The only advice I feel to give to who’s going to try to make this recipe is ” leave the coriander out if you are not a coriander lover because you can feel it even if you use just a little bit”

the rest was perfect !!!

Ms JayFab
January 12, 2023


First time using kefir lime leaves-talk about GREAT herb-y flavor that pops! I used Alaskan cod. It’s the only thing I had in the freezer. I made this just for me. Party of one!

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