- 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
- 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.