Ingredients

For the quick chilli sauce

•          3 garlic cloves, finely chopped
•          1 long red chilli, seeds in, finely chopped
•          4 tbsp red wine vinegar
•          3 tbsp soft light brown sugar
•          1 tbsp light soy sauce, plus extra to serve (optional)
•          1 tsp dark soy sauce
•          100g/3½oz raw peeled king prawns
•          1 large garlic clove, crushed
•          10g/?oz coriander, stalks finely chopped, leaves reserved to serve
•          3 spring onions, trimmed and finely chopped, 1 reserved to serve
•          1 tsp sesame oil
•          1 tsp cornflour
•          1 free-range egg white, lightly beaten
•          pinch caster sugar
•          3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally
•          2 tbsp sesame seeds
•          sea salt and freshly ground black pepper
•          3–4 tbsp sunflower or vegetable oil, for frying

For the prawn toasts

Method

1.     To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.
2.     To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.
3.     Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.
4.     Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping.