Serves 2

300g raw prawns

1 garlic clove

1 egg white

2 spring onions roughly chopped

Tiny splash of light soy sauce

4 slices of wholemeal or seeded bread (crusts removed),

20ml of vegetable oil

50ml rice wine vinegar

30ml water

20g caster sugar

1 red or green chilli finely sliced

1 small bunch of coriander chopped

1 small bunch of mint chopped

Squeeze of lime juice

1 garlic clove grated

Pop the vinegar, water & sugar in a pan and heat until the sugar has dissolved, add the chilli, coriander & mint and remove from the heat. Add your garlic, half the spring onions, and lime juice. Leave to cool and pop into pots.

Blitz the prawns, garlic, egg white, spring onions and  soy sauce to a paste in a food processor and then pop into the fridge for half an our or so.

Spread the prawn paste evenly over one side of the bread and sprinkle with sesame seeds

Fry the bread for 1 minute, flip and fry for 2 minutes on the prawn side.

Remove from the pan, cut each slice into 4 and plate up along side your dipping sauce.