King Prawn Toast Sandwich With Quick-Pickled Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Whilst the fries are cooking, peel and finely chop (or grate) your garlic

Chop your coriander finely, including the stalks

Drain, then chop your king prawns until they are very finely minced (keep chopping until they become sticky!)

Combine the minced prawns in a bowl with the chopped garlic, half the chopped coriander (you'll use the rest later!) and your soy sauce – this is your king prawn toast mix

Combine most of your mayo (you'll use the rest later!) and your sriracha (can't handle the heat? Go easy!) in a small bowl – this is your sriracha mayo

Add your carrot & cabbage slaw mix to a separate bowl with your rice vinegar, remaining chopped coriander and a pinch of salt and sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled slaw

Cut your ciabatta[s] in half

Spread the king prawn toast mix onto each ciabatta base (save the lid for later!) – this is your king prawn ciabatta

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the king prawn ciabatta, prawn-side down and cook for 5 min, then flip and cook for a further 2 min on the other side, or until the prawns are cooked through and the toast is golden – this is your king prawn toast[s]

Once done, transfer the king prawn toast[s] to kitchen paper to drain

Meanwhile, spread the remaining mayo over the top of your ciabatta lid[s] and sprinkle over your toasted sesame seeds

Add the ciabatta lid[s] to a baking tray and put the tray in the oven for 4-5 or until the ciabatta is starting to brown – this is your sesame ciabatta lid