Kieran’s favourite starter at a Chinese restaurant is sesame prawn toast but I’m sure we can all agree that sometimes the actual prawn can be a bit sparse. 

Not so with these homemade versions, which have a nice, thick layer of prawn on a crunchy toast base. These would be fantastic as a starter or as part of a buffet, but we actually had a big plate of them as a main course with a side of dipping sauce. 

BBC Good Food

Serves 4

Ingredients

• 200g prawns, peeled and cleaned
• 1 garlic clove, roughly chopped
• 1 tsp finely grated ginger
• 1 egg white
• ½ tsp golden caster sugar
• 1 tsp light soy sauce, plus extra to serve
• 2 spring onions, very finely chopped
• 3 slices white bread, crusts removed
• sesame oil, for brushing
• 1 egg, lightly beaten
• 100g sesame seeds
• groundnut or sunflower oil, for shallow frying

Instructions

1. Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
2. Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
3. Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.