FRIDAY NIGHT FEAST

Dig in to Best Home Cook winner Suzie Lee's Chinese recipes, ready in under 30 minutes

King prawn sesame toast

Prawn toast is one of my favourite takeaway starters. I love the combination of the juicy prawns with the crispy bread and crunchy sesame seeds - it's such a flavour explosion. Prawn toast originated from Guangzhou (the largest Cantonese-speaking region in China) and is therefore a popular Hong Kong dish (as Cantonese is the predominant language in Hong Kong). Here, I've pared it down to the basic method - I promise you it is super tasty.

Makes 4 slices Prep 10 mins Cook 15 mins

4 tbsp black sesame seeds

4 tbsp white sesame seeds

300g king prawns, peeled and deveined

(divided into 200g and 100g)

3 tsp cornflour

1 tsp grated ginger

1 tsp toasted sesame oil pinch of sugar large pinch of white pepper

2 spring onions, finely chopped

4 slices bread (stale white is best) vegetable oil, for frying

1 Sprinkle the sesame seeds onto a plate.

Put 200g of the prawns in the bowl of the food processor with the cornflour, ginger, sesame oil, ¹/2 tsp salt, the sugar, pepper and spring onions, and pulse until it becomes a smooth paste. Add the last 100g of prawns and blitz for a couple of pulses. If you don't have a food processor, use your biggest kitchen knife to chop up all the prawns, ginger and spring onions finely on a chopping board until they form a paste.

Put this paste into a bowl and mix in the cornflour, sesame oil, salt, sugar and pepper.