Photograph: Jean Cazals
- 3 large slices brown bread
- 3 tbsp sesame seeds
- 2 tbsp vegetable oil
For the prawn topping:
- 250 g raw shelled tiger prawns, roughly chopped
- 1 tsp freshly grated ginger
- 1 tbsp cornflour
- 1 large egg white, lightly beaten
- 1 spring onion, finely chopped
- a dash of sesame oil
- a dash of light soy sauce
First remove and discard the crusts from the bread, then lightly toast the slices.
Put the prawns in a bowl along with all of the rest of the ingredients for the prawn topping, add a pinch of salt to season and combine thoroughly.
Coat one side of each slice of toast with the prawn mixture, followed by a generous sprinkling of sesame seeds.
Heat a large wok or frying pan over a high heat, add 2 tablespoons of the vegetable oil and shallow-fry the toasts for 2-3 minutes on each side, until they are lightly golden and cooked through. You will probably need to do this in 2 batches, adding more oil to the wok or frying pan if necessary.
As the toasts are ready, drain them on kitchen paper and keep warm, then cut into fingers to serve.
This recipe is taken from Ching He-Huang's China Modern (Kyle Cathie, £14.99)