Ingredients

• 300ml/11fl oz teriyaki sauce
• 12 raw king prawns
• shell removed
• but head left on
• 175g/6oz raw king prawns
• peeled
• 75g/3oz pork mince
• 1 tbsp sesame oil
• 1 tbsp dry sherry or rice wine
• ¼ tsp ground white pepper
• 1 tsp caster sugar
• 1 tsp salt
• 16 gyoza wrappers (available from Asian supermarkets)
• vegetable oil
• for deep-frying
• 4 slices white bread
• 200g/7oz raw king prawns
• peeled
• 1 free-range egg white
• 50g/2oz sesame seeds
• 125ml/4½fl oz rice vinegar
• 25g/1oz sugar
• pinch salt
• 2 red chillies
• finely chopped

Directions

• For the teriyaki prawns
• heat a frying pan until hot
• add the teriyaki sauce and cook until reduced by half then stir in the prawns and continue to cook for 1-2 minutes
• or until the prawns are cooked through.
• For the prawn dim sum
• blend the prawns and pork in a small food processor to a purée.
• Transfer the mixture to a bowl
• add the remaining ingredients
• except the wrappers
• and mix until well combined.
• To assemble the dim sum
• place a small spoonful of prawn mixture into the middle of a gyoza
• then fold in half and seal the edges with wet fingers. Crimp to form a wavy edge.
• Steam the dim sum for 4-5 minutes
• or until cooked through.
• For the prawn toasts
• heat 2.5cm/1in vegetable oil in a deep
• heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Preheat the grill to high.
• Toast the slices of bread on one side and set aside.
• Blend the prawns and egg white in a food processor to a fine purée.
• Spread the mixture over the untoasted side of the bread
• then scatter over the sesame seeds and press down lightly.
• Place the bread
• prawn-side down
• into the oil and cook for 1-2 minutes then flip over and cook for a further minute. Remove from the pan and set aside to drain on kitchen paper.
• Heat the rice vinegar
• sugar
• salt and chilli in a saucepan until the sugar dissolves.
• Spoon the teriyaki prawns
• dim sum and prawn toasts onto separate serving plates and serve the dip alongside.