British chefs are in the midst of a love affair with Cantonese prawn toast as the dish appears on tables across the country, spanning fine-dining hotspots, chef’s counters and street food markets.
In London, at Thai-Americana Chet’s in The Hoxton Shepherd’s Bush hotel, the dish is transformed into a crisp bun filled with house-made prawn paste, while at Sri Lankan street food specialist Adoh, it becomes a plate of neat, rectangular, chilli-spiced sandwiches.
At Cafe Kowloon in London Fields, opened by restaurateurs Frank Yeung and Abhinav Malde and acclaimed Filipino chef Budgie Montoya, the prawn toast is made with thick-cut sourdough from the lauded E5 Bakehouse next door and served with the crispy prawn heads plus a chilli oil and spring onion mayonnaise.
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