Miso Sesame Prawn Toasts

Prawn toasts have a poor reputation thanks to the flavourless cardboard that is so often served at restaurants and with takeaways. They have so much potential that I believe is ruined by the use of cheap white bread and deep frying. When made from scratch, they can be the most elegant and delicious starter for a dinner; or a luxurious side with a homemade Chinese banquet.

This is a simple recipe, which means the ingredients must be of the highest quality. Use a good quality bread; this does not include sliced flavourless white bread. Use a french baguette cut on an angle into slices, or a lovely sourdough loaf. You want the bread to be substantial enough to withstand the toppings, but with a subtle flavour as to not compete with the toppings. I would avoid a rye bread or anything with a lot of seeds as they may be too overpowering. I also must insist that the prawns be raw, otherwise known as green prawns. Pre-cooked ones will result in a tough, chewy toast, not the sweet yielding topping that we're after.

And finally some flexibility; swap the lemon zest for lime if you like; or coriander for freshly snipped chives. Occasionally I mix a little soy sauce through the prawn mixture or a sprinkle of chilli flakes. Always serve these prawn toasts hot from the oven. You could serve these with chilli oil drizzled over, or a bowl of sweet chilli sauce on the side. I like to keep it simple with a squeeze of fresh lemon juice over the top to give it a little lift.