Prawn toast (pictured on p92)

45 MINUTES | SERVES 6 AS A STARTER | A LITTLE EFFORT

raw peeled prawns 500g

ginger a thumb-sized piece, finely grated

garlic 3 cloves, crushed

light soy sauce 1 tsp

fish sauce 1 tsp

rice vinegar 1 tsp

red chilli 1, finely chopped

coriander chopped to make 2 tbsp

black and white sesame seeds white bread 6 slices

vegetable oil 300ml, for shallow-frying CHILLI JAM

palm sugar 100g

garlic 3 cloves, chopped

red chillies 2, chopped

red pepper ½, seeds removed, chopped

ginger 4cm piece, finely chopped

galangal 2cm piece, finely chopped

lime leaves 2, finely chopped

lemongrass 1, finely chopped

coriander ½ a small bunch, roughly chopped

rice vinegar 40ml

fish sauce 20ml

1 For the jam, put the sugar into a pan with 200ml of water over a low heat and stir until the sugar dissolves. Turn up the heat and cook until a caramel forms the colour of a rusty penny.

2 Add all of the remaining ingredients and simmer for 15 minutes until it reaches a jam-like consistency.

3 For the prawn toast, pat the prawns dry and split them in half. Put half of the prawns in a food processor with the ginger, garlic, soy sauce, fish sauce and rice vinegar, and blend to a smooth paste.

4 Chop the other half of the prawns into thin slices and put in a mixing bowl with the chilli, coriander and the blended prawns, and mix well.

5 Spread the prawn mixture onto the bread slices about 1/2cm thick and then sprinkle the sesame seeds on top and pat them down to secure.

6 Heat the oil in a frying pan and fry the toasts in batches, prawnside down, for 2 minutes, flip over and fry for another 2 minutes. Remove and leave to dry on some kitchen paper while you fry the rest.

PER SERVING 239 kcals | fat 11.3G saturates 0.9G | carbs 16.3G | sugars 5.4G fibre 1G | protein 17.6G | salt 1.3G