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If you've ever been disappointed by soggy sesame prawn toast arriving at your house from a take-away, Victoria suggests, the perfect solution: make it yourself. She shares her recipe for this delicious Chinese starter.
Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy
2
Spread the mixture generously over the slices of bread, with more in the middle than the edges. Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, prawn mixture side down, into the seeds to stick
3
Cut your slices into two or four triangles (again, this depends how big your slices are – gluten free bread tends to come up smaller, so I only cut mine in half)
4
Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches, so you don’t overcrowd the pan
5
If you put too many in at once, your oil will cool and your toast will get soggy. Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chilli sauce
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.