The Gourmand: A contemporary food, arts and culture journal

Prawn Toast Revisited: A Recipe

  • Prawn Toast Revisited: A Recipe - The Gourmand

Prawn Toast Revisited: A Recipe

A recipe for prawn toast from Brixton Cantonese restaurant, Duck Duck Goose's Oli Brown. 


I’ve shamelessly stolen this dish from Ho Lee Fook in Hong Kong; they’ve done it so well, although I've adapted it slightly. I’m not the biggest fan of ‘Dirty Food’ and have never understood people’s obsession with piling food up as high as possible, particularly burgers. But this prawn toast is my exception to the rule. A piece of white bread sandwiches a thick and well-seasoned prawn mousse; deep fried and dressed with tonkatsu sauce, kewpie mayonnaise and pickled kohlrabi; it’s finished with a healthy mound of curly endive and bonito flakes. I don’t know whether the piling up seems justified in this instance because it consists of dainty salad and delicate dried fish flakes, or if I’m really just a hypocrite. I’m sure of one thing though, it’s really rather good; especially with a cold beer.


  • Serves: 2 people
  • Preparation Time: 30 mins + pickling time of 2+hrs
  • Cooking Time: 20 mins




For the Pickled Kohlrabi

1 kohlrabi

200ml rice wine vinegar

100ml water

100g sugar

20g salt

1 star anise


The Mousse

300g defrosted prawns (TIP: it’ll make your life a lot easier using frozen prawns that have already been deveined and shelled, but of course the fresher the better)

1/2 an egg white

5g of finely chopped ginger

10g finely grated garlic

1 sprig of coriander

10ml fish sauce

5ml soy Sauce

Pinch of salt, to taste


The Toast

2 slices of thick white bread (TIP: something like Kingsmill is perfect)

300g of mousse

100g of sesame seeds



Sunflower or vegetable oil

½ a handful of bonito flakes

½ a handful of curly endive salad leaf





For the Pickled Kohlrabi


1. Place the vinegar, sugar, star anise and salt in a pan and bring to the boil then leave to cool.
2. Thinly slice the kohlrabi using a mandolin or knife, into slices of about half the thickness of a pound coin
3. Drop the sliced kohlrabi in the pickle liquor and leave for a couple of hours


The Mousse


1. Place these prawns in a bowl along with the soy and fish sauce, coriander, salt, finely grated garlic, and ginger. Give it all a mix then set aside for 10 minutes
2. Blitz the mix in a blender until smooth, starts to thicken and becomes a translucent white colour


The Toast


1. Spread 150g of mousse on each piece of bread forming a mound, making it the thickest in the middle
2. Sprinkle the sesame seeds on top so they stick to the mousse and form a solid layer
3. Give the toast a shake to remove any excess



To Finish


1. Heat a frying pan of sunflower oil or vegetable oil (if the latter make sure the pan is deep and don’t fill up to the top). Once the oil is hot, around 180-190c drop your toast in the oil and fry until golden brown
2. Remove any excess oil with kitchen paper
3. Slice the toasts into triangles and place back together to form the original shape
4. Drizzle with kewpie mayonnaise and tonkatsu sauce in equal amounts to form a crossed hatch pattern
5. Place half a round of pickled kohlrabi on top
6. Place your curly endive on top with a little sesame oil and pickle liquor
7. Finish with a small handful of Bonito flakes
8. Serve and enjoy with a cold beer


  • Designer - Jamie Julien Brown
  • Chef and Founder – Oli Brown
  • Duck Duck Goose, POP Brixton, 49 Brixton Station Road,  London SW9 8PQ