16 raw large prawns, peeled and deveined with tails left on
2 egg whites
4tbsp toasted sesame seeds
Cooking oil spray
Salt and pepper
Thinly sliced spring onion, to serve
For the Chilli Dipping Sauce:
200ml rice wine vinegar
100g caster sugar
2tbsp chilli flakes
1 shallot, thinly sliced
Preheat the oven to 200C/gas mark 6. To make the sticky chilli dipping sauce, heat the vinegar and sugar with a large pinch of salt in a saucepan over medium heat. Bring to the boil, then simmer for five minutes or until syrupy. Remove from the heat and add the chilli flakes. Set aside until cool, then add the shallot.
Butterfly the prawns by making a deep cut down the back so they lay nearly flat. Whisk the egg white until just foamy, then dip the prawns in, allowing any excess egg white to drain off.
Season with sea salt and freshly ground black pepper, then roll in the sesame seeds. Place on a baking tray, spray with a bit of oil and bake for five minutes, or until they turn opaque and start to curl.
Serve warm, garnished with the spring onion, with the dipping sauce on the side.