Black Cat Sesame Toasts
By OcadoLife
Published on 16 September 2025
These Black Cat Sesame Toasts are a chickeny twist on prawn toast, cooked up by Maria Georgiou and Rhiannon Butler – aka supper club hosts Mam Sham. Crispy, garlicky and shaped like creepy cats, they’re perfect as a starter or snack for a Halloween spread – but use whatever cookie cutters you’ve got in the drawer to suit your theme or the time of year. Makes 12 toasts; allow at least 30 mins extra time for marinating. Time and servings
25 minsTotal time
10 minsPrep time
15 minsCooking time
Ingredients
- 2 lime leaves
- 1 lemongrass stalk
- 2 salad onions
- 15g coriander, finely chopped (stalks and all)
- 1 tbsp soy sauce
- ½ lime, juiced
- ½ tsp toasted sesame oil
- 1 tsp fish sauce
- 2 garlic cloves
- 1 (500g) pack chicken mince
- 1 large egg
- 12 slices white bread
- 100g (approx.) black sesame seeds
- 200ml vegetable oil, for frying
- 3 tbsp (approx.) sweet chilli sauce, for dipping
Method
Step 1
In a high-speed blender, blitz the lime leaves, lemongrass, salad onions, coriander, soy sauce, lime juice, sesame oil, fish sauce and garlic, until you have a smooth paste.Step 2
Put the chicken mince in a mixing bowl, add the egg and the paste and mix well. Marinate in the fridge for at least 30 mins or for up to 4 hrs.Step 3
Meanwhile, use cookie cutters to stamp out shapes from the bread, or cut out with kitchen scissors. (Whizz the bread trimmings to crumbs and freeze for use as breadcrumbs in other recipes.)Step 4
Spread the bread shapes generously with the chicken mix. Tip the sesame seeds onto a plate and press each shape, chicken-side down, into them to coat.Step 5
Heat the oil in a large frying pan until hot but not smoking. Fry the bread in batches, chicken-side down, for 2 mins. Flip and cook for 1 min more until crisp, then remove to a plate lined with kitchen towel. Serve the toasts with the chilli sauce for dipping.