Prepare to be amazed as we dive into the world of prawn toast, a dish that has undergone a remarkable transformation! The humble Chinese restaurant staple has evolved into a fine dining sensation, captivating food enthusiasts across the globe.
Prawn toast, a beloved Cantonese fusion dish, has experienced a revival in recent years. From air-fryer recipes to supermarket shelves, this classic dish has found new life. And now, it's making its way into the realm of haute cuisine, with top restaurants putting their unique spin on this beloved treat.
Meet Joyeta Ng, a talented chef at Poon's restaurant in Somerset House, London. Poon's, a relaunch of Amy Poon's parents' Michelin-starred establishment, promises an authentic Chinese dining experience. Joyeta shares an amusing story about how Amy, initially reluctant to include prawn toast on the menu, was convinced by her mother's wise words: "You do need to put some dishes on that will pay the bills, even if you don't like it."
The £12 dish, creatively named "The hill that Amy didn't die on," is a testament to the poetic nature of Chinese cuisine. But here's the twist: it's not technically toast! Instead, it's a thinly sliced disc of lard cured in rose liqueur, topped with a fragrant prawn paste, sesame seeds, and panko breadcrumbs, then deep-fried to perfection. Joyeta describes it as "very addictive," with a unique combination of textures and flavors that keep diners coming back for more.
And the popularity of this dish is undeniable. Poon's sells out of their 20 portions per service, but Joyeta promises to make more for those who mention this article. But here's where it gets controversial... some might argue that the true essence of prawn toast lies in its simplicity, and that these fine dining interpretations might be missing the point.
Across town, at the Japanese Kibou restaurant in Battersea, chef Harrison Rivera has developed his own bestselling version. His deep-fried bao bun, filled with a prawn mix and covered in sesame seeds, is a unique take on the classic. "It's a crispy, juicy, and umami-filled delight," Harrison says, adding that he hasn't seen anyone serve it quite like this before.
Samuel Dic Sum Lai, a PhD candidate studying Hong Kong's fusion cuisines, sheds light on the origins of prawn toast. He explains that it emerged in late 19th-century western-style restaurants in the Canton region, where bread was combined with local flavors. From there, it spread to Japan, Hong Kong, and beyond, becoming a beloved global dish.
The Mayfair Chippy, a "posh chippy" known for its fish and chips as well as lobster, has also embraced the Cantonese fusion trend. Co-founders Jamie Jones, Peter Taylor, and George Hammer, all from northern England, opened the restaurant in 2015 with a mission to elevate British seafood. Their £12.95 TMC Prawn Toast, a deep-fried sandwich made with brioche, king prawns, and sriracha mayonnaise, has become a bestseller, selling 100 portions a day across their two restaurants.
But this isn't the only innovative take on prawn toast. Other restaurants, like Gunpowder, have created their own unique versions, combining Indian flavors with spiced prawns, while Tempo in Hackney offers a twist with pickled daikon and green chili sauce. Even supermarkets are getting in on the action, with air-fryer-ready versions flying off the shelves and sales of prawn toast increasing significantly.
So, what do you think? Is the reinvention of prawn toast a culinary masterpiece or a departure from its traditional roots? We'd love to hear your thoughts in the comments! Are you a purist who prefers the classic version, or do you embrace the creativity of these fine dining interpretations? Let's spark a delicious debate!
