The humble prawn toast, a staple in Chinese restaurants for decades, has been given a gourmet makeover, transforming into an Instagrammable fine dining sensation. From the air-fryer revival to the high-end culinary scene, this dish is making waves. But here's where it gets controversial...
In the world of fine dining, even the simplest of dishes can be elevated to new heights. Take prawn toast, for instance. Once a simple, unassuming snack, it has now become a canvas for culinary creativity. At the forefront of this revolution is Joyeta Ng, a chef at Poon's restaurant in Somerset House, London.
Poon's, a relaunch of Amy Poon's parents' Michelin-star establishment, promises to be the place to go if you don't have a nice Chinese friend to cook for you at home. The menu, curated by Amy herself, features a unique take on prawn toast, aptly named 'The hill that Amy didn't die on'. This dish, a deep-fried masterpiece, is a far cry from the traditional toast we know and love. Instead of bread, it's a thinly sliced disc of lard cured in rose liqueur, covered in aromatic prawn paste, sesame seeds, and panko bread crumbs.
Ng, who is responsible for creating this dish, describes it as 'very addictive'. The combination of fat, bouncy prawns, and a crisp exterior creates a sensory experience that's hard to resist. And it's not just about the taste; the presentation is equally impressive, making it a perfect Instagrammable moment.
But this isn't the only place where prawn toast is making waves. At the Japanese Kibou restaurant in Battersea, Harrison Rivera has developed a unique take on the dish, a deep-fried bao bun filled with a prawn mix covered in sesame seeds. This fusion of Japanese and Chinese flavors is a testament to the dish's versatility.
Samuel Dic Sum Lai, a PhD candidate at SOAS studying Hong Kong's fusion cuisines, provides insight into the origins of prawn toast. He explains that it originated from late 19th-century western-style restaurants in the Canton region, where bread was combined with local flavors. This fusion of cultures is what makes prawn toast such a fascinating dish, and its spread to Japan, Hong Kong, and across the world is a testament to its appeal.
Even the posh chippy, The Mayfair Chippy (TMC), has embraced this trend. They've added a British-themed version of prawn toast to their menu, a deep-fried sandwich made of thick fingers of brioche with king prawns and sriracha mayonnaise. This dish, which sells 100 portions a day, is a perfect example of how prawn toast can be adapted to suit different palates and cuisines.
The popularity of prawn toast in fine dining is not just a trend; it's a reflection of the culinary world's desire to experiment and innovate. From the air-fryer revival to the high-end culinary scene, prawn toast is proving that even the simplest of dishes can be transformed into something extraordinary. So, the next time you're in the mood for something new and exciting, why not give prawn toast a try? You might just discover your new favorite dish.
