The humble prawn toast, a staple in Chinese restaurants for decades, has been given a gourmet makeover, transforming it into an Instagrammable fine dining sensation. From the air-fryer to haute cuisine, this dish is making waves in the culinary world. But here's where it gets controversial... Is it still prawn toast if it's not made with bread? And how far is too far when reinventing a classic? Let's dive in and explore the creative twists and turns of this beloved snack.
In the heart of London, at the relaunch of Amy Poon's Michelin-star restaurant in Somerset House, the iconic prawn toast takes center stage. Chef Joyeta Ng, 36, shares the story behind the dish: "Amy didn't want to include prawn toast in the menu, but her mother insisted, saying it's a dish that will pay the bills." The result? A £12 dish aptly named 'The hill that Amy didn't die on'. This version features a thin disc of lard cured in rose liqueur, aromatic prawn paste, sesame seeds, and panko breadcrumbs, all deep-fried to perfection. Ng describes it as 'very addictive', offering a unique combination of textures and flavors.
But it's not just the high-end restaurants that are embracing this trend. The Japanese Kibou restaurant in Battersea has its own take on the dish, serving a deep-fried bao bun filled with a prawn mix and sesame seeds. Harrison Rivera, 40, the chef behind this creation, explains, "It has a crispy outside, a soft bao bun texture, and a juicy filling. We serve it with a house sauce and shimeji pickles, adding acidity, umami, and juiciness from the prawn."
The Mayfair Chippy, a 'posh chippy' serving fish and chips alongside lobster, has also jumped on the bandwagon. Co-founder Peter Taylor reveals, "We added the £12.95 TMC Prawn Toast to the menu after our head of front of house spotted the trend online." Their version is a deep-fried sandwich made with brioche, king prawns, and sriracha mayonnaise, selling 100 portions a day.
The evolution of prawn toast doesn't stop there. Gunpowder's Indian-inspired version combines Bengali Kasundi mustard with spiced prawns, while Tempo in Hackney adds a unique twist with pickled daikon and green chilli sauce. Supermarkets like Waitrose, M&S, Tesco, Sainsbury's, and Aldi are also cashing in on the trend, offering air-fryer-ready versions, with M&S reporting a 45% increase in sales compared to last year.
So, what's the verdict? Is this reinvention of prawn toast a culinary triumph or a step too far? It's a question that's sure to spark debate, and one that invites you to share your thoughts in the comments. After all, in the world of food, there's no one-size-fits-all approach, and that's what makes the culinary journey so fascinating.
