Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the jam, put the sugar into a pan with 200ml of water over a low heat and stir until the sugar dissolves. Turn up the heat and cook until a caramel forms the colour of a rusty penny.
Add all of the remaining ingredients and simmer for 15 minutes until it reaches a jam-like consistency.
For the prawn toast, pat the prawns dry and split them in half. Put half of the prawns in a food processor with the ginger, garlic, soy sauce, fish sauce and rice vinegar, and blend to a smooth paste.
Chop the other half of the prawns into thin slices and put in a mixing bowl with the chilli, coriander and the blended prawns, and mix well.
Spread the prawn mixture onto the bread slices about ½cm thick and then sprinkle the sesame seeds on top and pat them down to secure.
Heat the oil in a frying pan and fry the toasts in batches, prawn-side down, for 2 minutes, flip over and fry for another 2 minutes. Remove and leave to dry on some kitchen paper while you fry the rest.