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Prepare ingredients as noted then combine the chopped prawns, soy, sesame oil, grated ginger and garlic, you can leave the prawns to marinate for half an hour if you have the patience. Next add in the chopped coriander, chives and whisked egg white gently folding the ingredients together, set this to one side or put in the fridge while you prepare the sourdough.

Slice the sourdough making sure not to slice too thickly, around 1cm is good. Add a glug of rapeseed oil to a large frying pan and allow the oil to heat before adding the bread. Once you’ve lightly toasted one side remove from the pan and with your leftover half of garlic clove rub the toasted side. This gives you an extra hit of garlic which works so well with the dish.

Next preheat your grill to a medium/high heat 190-200 degrees Celsius. Lay out your slices of lightly toasted sourdough on parchment paper or a nonstick tray with the toasted side on the tray. Carefully and generously spoon on your prawn mixture then sprinkle over your sesame seeds and finish with an extra little drizzle of sesame oil for added crunch one cooked. Place under the grill for 5-7 minutes or until your sesame seeds turn a light golden colour and your prawns have turned from a translucent colour to mid pink.

Note – If you’re concerned about cooking the fish you can place in the oven for a further 2-3 minutes or alternatively use cooked prawns.