Sesame prawn toast

These moreish triangles are great any time, but are particularly good to kick off your celebrations.

Serves 4

200g prawns (if using frozen, defrost in the fridge overnight then pat dry; de-vein and de-shell, if necessary)

1 tsp finely-grated ginger

1 garlic clove, roughly chopped

1 egg white

2 spring onions, finely chopped

1 tsp light soy sauce

¼ tsp each of salt and pepper

3 pieces of thick sliced white bread, each cut into 4 triangles

100g sesame seeds (on a plate) Groundnut or sunflower oil for shallow frying

Chopped coriander, soy or sweet chilli sauce for serving

1 Blitz the prawns, ginger, garlic, egg white, spring onions, soy sauce, salt and pepper in a food processor until you have a thick paste.

2 Spread the blitzed prawn paste on one side of each triangle of bread.

3 Gently press the prawn paste side of each triangle into the sesame seeds on a plate. Set aside for frying.

4 Heat 2-3cm of oil in a wok or frying pan over a high heat. Make sure it's hot, but not so hot it's smoking. Drop small piece of bread into the oil – if it bubbles straight away, the oil is ready.

5 Place two of the triangles (prawn and sesame seed side facing down) in the oil and cook for 1-2 mins, or until the sesame seeds are golden.

Fry one or two slices at a time or the oil temperature will drop and you may end up with soggy prawn toasts!

6 Turn the toast over and cook for a further 1 min. Remove and place on kitchen roll to soak up any excess oil. Repeat with the remaining triangles.

7 Serve whilst hot with a sprinkling of chopped coriander and soy sauce or a sweet chilli sauce for dipping.

Cook’s note: If you don't eat them all, let them cool, then freeze in an airtight container. To reheat, defrost in the fridge overnight and oven bake at 200C/Fan 180C/Gas 6 for 7-8 mins, or until piping hot throughout.