Prawn toast burgers

Method

• step 1

  First, make the slaw. Toss the cabbage, vinegar, sesame oil and sugar together until the cabbage is glossy and well coated, then chill until needed. Will keep chilled for up to 24 hours.

• step 2

  Tip the prawns, garlic, ginger, egg white, sugar, soy and spring onions into a food processor, and blitz until you have a thick, spreadable paste. Scrape the mixture into a bowl, cover and chill for about 30 mins until firmed up slightly. Will keep chilled for up to 24 hours.

• step 3

  Spread the prawn mixture evenly over the cut sides of all the buns, spreading it right to the edges. Scatter the sesame seeds over a plate, then lightly press the prawn mixture into the seeds to fully coat.

• step 4

  Pour enough oil into a large frying pan to cover the base and heat until shimmering. Fry the buns, prawn-side down, for 2-3 mins until golden and cooked through. Carefully transfer to a plate or board lined with kitchen paper to drain. Toss the coriander through the slaw, if using, then divide the slaw between half the buns and drizzle over sriracha or sweet chilli sauce, if you like. Sandwich the bun halves together, then serve.