In London, at Thai-Americana Chet\u2019s in The Hoxton Shepherd\u2019s 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.<\/p>\n
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.<\/p>\n
At the two-Michelin-star, 13-seater Humble Chicken in Soho, Japanese-German chef-owner Angelo Sato serves a deluxe version of the classic Cantonese snack as part of his exquisite 16-course tasting menu that combines his Asian and European heritage.<\/p>\n
![\"At](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/02\/aaf9d808-72f9-4287-b767-dc31835f3317_a1603466.jpg\" "\\"At")
<\/div>Sato\u2019s take replaces the prawn with a generous langoustine tail, briefly grilled over binchotan<\/em> (Japanese white charcoal) until plump and bouncy, and kissed by smoke. The tail reclines on a fresh shiso leaf and a layer of ssamjang<\/em> (Korean fermented soy paste) made with fresh tomato and the brains of the langoustine, which in turn sits on a rectangle of deep-fried tempura toast generously sprinkled with sesame seeds.<\/p>\n The dish is named after a nearby Chinatown diner, Old Town 97, that stays open until 3am and is also the site of the team\u2019s \u201clate-night, post-service shenanigans\u201d.<\/p>\n<\/div>\n 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…<\/p>\n","protected":false},"author":1,"featured_media":58251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[6373,9433,221,9193,24205,24206,720,2470],"class_list":["post-58250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-cantonese","tag-chefs","tag-delicious","tag-prawn","tag-reinventing","tag-thrillingly","tag-toast","tag-ways","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/58250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58250"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/58250\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/58251"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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