Give the classic dim sum favourite a playful update by transforming shrimp (prawn) toast into smash shrimp (prawn) toast tacos. Blitz the topping, spread it over mini tortillas, then pan-fry until golden and crisp. These tacos are fast to make, easy to prep ahead, and full of light, fresh flavours. Serve with sweet chili jam and an egg-free garlic aioli for a bright twist on the smash taco trend — ideal for entertaining or a quick weeknight meal.
Shrimp (prawn) toast is a Cantonese dim sum favourite that promises a lot on paper: a spiced prawn topping spread on soft bread and fried until crispy. But restaurant versions are sometimes disappointing — bland toppings, too little prawn, and soggy, greasy bread. These prawn toast–inspired tacos avoid those pitfalls. They keep the flavour bright and the texture crisp by using a compact prawn paste spread onto mini tortillas and cooked quickly in a pan or on a grill.
To make them, blitz raw prawns with aromatics and seasonings, spread the mixture thinly on mini tortillas, press sesame seeds on top, and pan-fry until the prawn layer is cooked and the tortilla is crisp. It takes only minutes to cook each taco, and the prawn topping can be prepared up to two days ahead.
These are great for summer gatherings — you can cook several at once on a large griddle or barbecue — and they pair well with crunchy salads or a selection of snackable dishes if you’re serving a spread.
Ingredients You’ll Need
- Shrimp (prawns) — Use raw shrimp for this recipe. Frozen raw shrimp are economical; defrost fully and pat dry so the mixture isn’t watery.
- Fish sauce — Adds a deep umami note that salt alone can’t replicate. If you prefer to avoid it, increase the soy sauce slightly.
- Mini tortillas — Flour works well, though corn or gluten‑free flour tortillas are fine alternatives.
- Cornstarch (cornflour) — With the egg it binds the mixture, keeping the topping light and preventing excess moisture. Plain flour can be used if needed.
How to Make Shrimp Toast Tacos
Add all topping ingredients except the sesame seeds to a food processor or mini chopper and blitz until smooth.
Spread a thin layer of the prawn mixture over each mini tortilla, then sprinkle and press on sesame seeds. Pan-fry topping-side down in a drizzle of olive oil until the prawn layer is cooked through and golden, about three minutes, then flip briefly to crisp the tortilla. Top with aioli, sweet chili jam, fresh herbs and extra sesame seeds, and serve immediately.
Smash Shrimp Toast Tacos FAQs
No — the recipe requires raw shrimp. Cooked shrimp won’t blitz to a smooth paste and won’t adhere properly to the tortilla.
Yes. Prepare the blitzed shrimp mixture up to two days ahead and refrigerate. Top and cook the tacos just before serving. Leftovers can be reheated briefly in a hot pan or in the microwave — reheating in the microwave will soften the tortillas.
They pair well with a crunchy Asian-style slaw, roasted or smashed potatoes, or as part of a larger sharing spread alongside other small plates and snacks.
Like this Recipe? Try these Easy Smash Taco Recipes Next
If you make this recipe, I’d love to hear from you — leave a recipe rating and a comment below. Tag @DishedByKate on social media if you recreate it; seeing your versions is always a highlight.
Smash Shrimp (Prawn) Toast Tacos
Serve with sweet chili jam and egg-free garlic aioli for a wonderful twist on the smash taco trend — perfect for entertaining and weeknights.
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Rate
10 mins
10 mins
20 mins
Method
Nutrition
Notes
Ingredients
- 12 oz raw shrimp, peeled, deveined, tail off (about 350g)
- 1 egg
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 2 scallions (spring onions), chopped
- Handful of cilantro (coriander)
- 4 garlic cloves
- 10 mini tortillas
- 2 tablespoons sesame seeds
- Olive oil (for frying)
- 2 scallions, finely sliced
- A handful of cilantro leaves (coriander)
- 2 tablespoons sesame seeds
- ¼ cup sweet chili jam or sauce
- ¼ cup egg-free garlic aioli
Method
- Blitz the topping.
Add the shrimp, egg, cornstarch, sesame oil, soy sauce, fish sauce, scallions, cilantro, and garlic to a food processor or mini chopper. Blitz to a smooth paste. - Top the tortillas.
Lay mini tortillas on a clean surface. Scoop a heaped tablespoon of the prawn mixture and spread it evenly over each tortilla. Sprinkle sesame seeds on top and press them into the mixture. - Cook the tacos.
Heat a large non-stick pan over medium-high with a drizzle of olive oil. Place a tortilla topping-side down and press gently. Cook about 3 minutes, then flip and cook another minute to crisp the tortilla. Cook batches as space allows or use a grill or griddle. - Garnish and serve.
Transfer to a plate, drizzle with sweet chili jam and aioli, then finish with sliced scallions, cilantro and extra sesame seeds. Serve immediately.
Nutrition
Calories: 458 kcal
Carbohydrates: 44.4 g
Protein: 20.5 g
Fat: 22.4 g
Notes
STORAGE: Reheat leftovers briefly in a hot pan or in the microwave until piping hot. Microwave reheating will soften the tortillas.
INGREDIENT NOTES: If using frozen shrimp, defrost fully and pat dry to avoid a watery mixture. For gluten-free tacos, use corn tortillas or gluten-free flour tortillas.
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