Prawn toast with quick sweet chilli sauce recipe
 Who knew it was so easy to make your own prawn toast? This simple, speedy recipe will become a fakeaway favourite, dipped in this no-fuss sweet chilli sauce. 3 garlic cloves, finely chopped1 long red chilli, seeds in, finely chopped4 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp light soy sauce, plus extra to serve (optional)1 tsp dark soy 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 prawns1 large garlic clove, crushed10g/⅓oz coriander, stalks finely chopped, leaves reserved to serve3 spring onions, trimmed and finely chopped, 1 reserved to serve1 tsp sesame oil1 tsp cornflour1 free-range egg white, lightly beatenpinch caster sugar3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally2 tbsp sesame seedssea salt and freshly ground black pepper3–4 tbsp sunflower or vegetable oil, for frying 100g/3½oz raw peeled king prawns 1 large garlic clove, crushed 10g/⅓oz 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 Method 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.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.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.Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. 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. 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. 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. 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. 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. 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. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping.