Originally Posted by cooking_guy
thanks for the advice,
i guess if the oil is too hot, then the tradeoff is that the inner portions of the prawn will be left a wee-bit uncooked but the upside is that the prawn toast is not that oily.
That's why you don't make it too thick with the filling. Just a slice of bread, spread of the mixture, liberal coating of sesame seeds and fry. The bread will fry quickly and the prawn mix won't take long either. If you make the filling too thick then you may have an issue with the cooking time.
Missing the original question in your first post, I guess you could shallow fry but you still need to get the oil hot enough. My inclination would be in this case, to put the toast in mixture side down so that cooks first and just be quick with it. You can then flip over and do the toast side and spend a bit more time on that side. But that's just a guess. Someone more experienced than I would best suggest the proper way to shallow fry it.
Likewise, you could do a variance and oven fry the toast but it won't taste the same.