Ok, so Zhinga toast is most certainly not a Pathare Prabhu recipe. This is my mum’s take on the ever popular restaurant favourite.
A lighter and fresher version, with an Indian twist. The bread is toasted instead of the usual deep fried version. I’ve chosen to halve the prawns instead of using minced prawns and it’s flavoured with lots of chillies and coriander.
So the next time a prawn toast craving strikes, you have a recipe on hand to help you make it at home, Indian style.
180-200 grams prawns
1/4 teaspoon garlic powder
1/2 teaspoon cracked pepper
2-3 green chillies, finely chopped
salt to taste
1 bunch of scallions, finely chopped (or 3/4 cup chopped onions)
3 tablespoons chopped coriander
8-10 slices of bread
1/4 cup olive oil
- Marinade the prawns in the garlic, salt and black pepper for a few hours or even overnight.
- Beat the egg with a pinch of salt and keep aside.
- In a pan, heat the oil, add the green chillies and the chopped scallions. Quick fry them on a high heat.
- Add the prawns and cook till they are pink and almost cooked. Add the coriander. Then transfer the prawns mixture into a bowl to cool slightly.
- Add 1 tablespoon of olive oil back to the pan and heat it.
- Meanwhile, toast the slices of bread on one side.
- Lay the prawns mixture on the toast.
- Pour a tablespoon of the beaten egg on each toast.
- Place the toast face down in the heated pan. Press it down with a spatula for a couple of minutes.
- Repeat for the other toasts until you’ve used up the prawn mixture.
- Cut the toasts into pieces (optional).
- Serve hot.
- I’ve used pain de mie and served it whole as I quite like the crusty edges.
- By halving the prawns, I’ve used about 2 prawns per toast.
- This recipe makes about 8-10 toasts.