• 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


  1. 1

    First remove and discard the crusts from the bread, then lightly toast the slices.

  2. 2

    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.

  3. 3

    Coat one side of each slice of toast with the prawn mixture, followed by a generous sprinkling of sesame seeds.

  4. 4

    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.

  5. 5

    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)

Nutritional Details

Each serving provides
  • Energy 925kj 221kcal 11%
  • Fat 10.5g 15%
  • Saturates 1.4g 7%
  • Sugars 1.2g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 770kj/184kcal

Each serving provides

15.1g carbohydrate 2.0g fibre 15.5g protein

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