Mary Berry Sesame Prawn Toast in 20 Perfect Minutes

If you’ve ever ordered Chinese takeaway, you’ve almost certainly nibbled on those little golden triangles of sesame prawn toast. You know the ones—crispy, savoury, and utterly moreish. I’m obsessed with recreating restaurant favourites at home, and this Mary Berry sesame prawn toast is my absolute go-to for a quick, impressive starter.

It was actually a bit of a panic recipe for me the first time. I had friends coming over last minute and needed something fancy-looking that I could whip up from my fridge and freezer. I remembered Mary Berry’s knack for elegant yet simple food, and her method for this classic is spot on. The whole thing comes together in about 20 minutes, and the look on my guests’ faces when I bring out a platter of these, still warm and glistening with sesame seeds, is honestly priceless. Trust me, homemade beats the takeaway version every single time.

Why You’ll Love This Mary Berry Sesame Prawn Toast

Look, I’m a total sucker for recipes that feel fancy but are secretly dead simple. This one ticks every box.

It’s seriously quick. From blitzing the prawns to that first crispy bite, you’re looking at about 20 minutes. It’s faster than waiting for a delivery!

The steps couldn’t be easier. Blend, spread, dip, fry. That’s it. There’s no tricky technique, so it’s perfect if you’re new to frying.

It impresses every single time. Serving these on a platter makes you look like a kitchen pro. I’ve never had a guest who didn’t immediately grab one.

You get that perfect crunch. The sesame seeds toast up golden, the prawn paste stays juicy, and the bread underneath gets beautifully crisp. It’s texture heaven.

The homemade flavour is unbeatable. Using fresh ginger and garlic makes it taste so much brighter and fresher than any takeaway version. You’ll know exactly what’s in it, and that’s a win.

Ingredients for Mary Berry Sesame Prawn Toast

The secret here is freshness and simplicity. I always use raw prawns because they blend into a much juicier, bouncier paste than pre-cooked ones. For the bread, go for a proper thick-sliced white loaf—it gives you that solid base that soaks up zero oil and crisps up perfectly. Trust me, it makes all the difference.

• 200g raw prawns, peeled and deveined (thawed if frozen)
• 1 teaspoon fresh ginger, finely grated
• 2 garlic cloves, finely minced
• 1 egg white
• 2 spring onions, finely chopped (just the green and pale green parts)
• 1 teaspoon soy sauce
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 3 slices thick white bread, crusts removed
• 6 tablespoons sesame seeds (white or a mix)
• 750ml vegetable oil, for frying (I use sunflower or rapeseed)
• 1 tablespoon fresh coriander, finely chopped, for garnish
• 2 tablespoons sweet chilli sauce, for dipping

By the way, if you love that ginger-garlic prawn flavour, you might also fancy my spicy grilled shrimp skewers for a BBQ, or this super-quick sesame ginger shrimp marinade for a weeknight stir-fry. They use similar flavours in totally different ways!

How to Make Mary Berry Sesame Prawn Toast: Step-by-Step

Right, get your oil heating up first. It needs to reach the right temperature for the crispiest results, and that takes a few minutes. While it’s warming, you can blitz your paste and prep the bread. This way, you’re not waiting around with everything ready to go.

Step 1: Pop your raw prawns, grated ginger, minced garlic, egg white, chopped spring onions, soy sauce, salt, and white pepper into a food processor. Now, pulse it! You want a smooth, almost paste-like consistency, but don’t go mad and over-blend it into soup. A few quick pulses should do it. If you don’t have a processor, just chop everything super finely and mix it really, really well in a bowl.

Step 2: Grab your thick white bread and slice off the crusts. Then, cut each slice diagonally into four triangles. They’re the perfect bite-sized shape for frying and serving. You’ll get 12 pieces from three slices.

Step 3: Spoon about a tablespoon of that gorgeous prawn paste onto each bread triangle. Spread it right to the edges with the back of your spoon so every bite is packed with flavour. Don’t be shy with it!

Step 4: Pour your sesame seeds onto a plate. Now, take each prepared triangle and gently press the prawn side down into the seeds. You want a lovely, even coating that sticks. Give it a little pat to make sure they’re on there good.

Step 5: Time to fry! Pour your oil into a deep, heavy-based pan or wok—you want it about 3cm deep. Heat it over a medium flame until it reaches 180°C. If you don’t have a thermometer, test it by dropping in a single sesame seed. If it sizzles and floats to the top straight away, you’re good to go. Carefully lower a few triangles in, prawn side down, using tongs. Don’t crowd the pan.

Step 6: Fry them for 1 to 2 minutes until the sesame seeds are a gorgeous, deep golden brown. Then, carefully flip them over and fry for another minute until the bread side is crisp and lightly toasted. They cook fast, so keep an eye on them!

Step 7: Lift them out with a slotted spoon and let them drain on a plate lined with a couple of sheets of kitchen paper. This soaks up any excess oil and keeps them wonderfully crisp. Repeat with the rest of your triangles.

Step 8: Serve them straight away while they’re warm and irresistible. Sprinkle with the chopped fresh coriander for a bit of colour and serve with a little bowl of sweet chilli sauce for dipping. Honestly, they’re best eaten immediately, but if you have leftovers, my crispy air fryer method for reheating is a total game-changer to bring back the crunch.

What to Serve with Your Sesame Prawn Toast

These toasts are fantastic on their own, but putting together a little spread makes any gathering feel extra special. Here are my go-to pairings.

A Refreshing Cucumber Salad: Something cool and crunchy is perfect alongside the warm, fried toast. My quick Asian cucumber salad with sesame soy dressing is a lifesaver—it’s tangy, light, and cuts through the richness beautifully.

Extra Dipping Sauces: I always put out a couple of extra bowls for dipping. Sweet chilli is classic, but a creamy Greek yogurt sauce with a squeeze of lime makes a lovely, lighter alternative too.

Other Finger Foods: For a bigger party, add some spring rolls or crispy wontons. It keeps everything in that delicious, shareable theme where guests can just graze and enjoy.

Storing and Reheating Your Mary Berry Sesame Prawn Toast

Look, these are definitely best fresh, but if you’ve miraculously got leftovers (it happens!), here’s how to keep them tasty. The key is bringing back that crunch.

To store them, let the toast cool completely on a rack. Then, pop them in a single layer in an airtight container in the fridge. They’ll keep well for 1 to 2 days.

Now, reheating is crucial. Do not use the microwave—it’ll turn your crispy masterpiece into a sad, soggy mess. Trust me, I’ve learned the hard way!

For the best results, use your oven or air fryer. Spread the pieces out on a baking tray and heat at 200°C for 4-5 minutes, or in the air fryer at 180°C for 3-4 minutes, until they’re hot and crisp again. It works a treat! For more clever air fryer tricks, my guide to a healthy air fryer snack has loads of ideas.

A great make-ahead tip: you can prepare the prawn paste and even coat the triangles in sesame seeds a few hours before your guests arrive. Just keep them covered on a plate in the fridge, then fry them at the last minute for that perfect, just-cooked warmth.

Mary Berry Sesame Prawn Toast FAQs

I get asked these same questions all the time when I serve these, so let’s clear up a few things! Here are my answers from all my trial-and-error sessions in the kitchen.

Can I bake these instead of frying? You can, but the texture won’t be quite the same. Baking gives you a drier, crisp bread base, but the sesame seeds don’t get as gorgeously golden and nutty, and the prawn paste can dry out a bit. If you want to try, brush the tops lightly with oil and bake at 200°C for 8–10 minutes. For crispy results without deep frying, my Pinterest board has loads of air-fryer inspiration!

What’s the best bread to use? It has to be a proper thick-sliced white bread, like a sandwich loaf. The thick slices hold the paste without getting soggy and give you that solid, crisp base. Thin bread just disintegrates. I always remove the crusts too, so you get neat triangles that fry evenly.

Can I use cooked prawns? I really don’t recommend it. Raw prawns blend into a smooth, springy paste that sticks to the bread and stays juicy when cooked. Pre-cooked prawns will give you a grainy, crumbly mixture that can fall off. If raw isn’t an option, frozen raw prawns (thawed) work perfectly.

Nutritional Information

Just a quick note on nutrition: I don’t provide specific counts because they can vary so much depending on the exact brands you use, the size of your prawns, and even how much oil is absorbed during frying. It’s always best to calculate based on your own ingredients if you’re tracking closely. The main thing is, you’re making a fresh, homemade version, which is a brilliant start!

Before You Go

I really hope you give this Mary Berry sesame prawn toast a whirl. It’s such a joyful little recipe to make, and seeing everyone dive in is the best feeling. If you do try it, let me know how it went in the comments or give it a star rating—I love hearing your twists and triumphs! Happy cooking, and enjoy every crispy bite.

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