PRAWN TOAST

This is another family favourite, so it was only right to come up with our own gluten-free version!

SERVES 4

150g/5¼ oz peeled prawns (shrimp)

3cm/1¼ in piece of fresh ginger, peeled and roughly chopped

1 spring onion (scallion) or mild onion, roughly chopped

1 tbsp cornflour (cornstarch)

½ tbsp tamari sauce

½ small beaten egg

Pinch each of Lucy Bee Himalayan salt and ground black pepper

6 thin slices of gluten-free bread, crusts removed

Sesame seeds, to sprinkle

Lucy Bee coconut oil, for shallow-frying

Blitz the prawns (shrimp), ginger, spring onion (scallion), cornflour (cornstarch), tamari, egg, salt and pepper together in a blender.

Cut the bread slices into the required finger-food size. Spread the prawn mixture on one side then sprinkle sesame seeds over the top. Chill in the fridge for 30 minutes.

Heat enough coconut oil in a deep frying pan for shallow-frying and, when hot, add the prawn toasts and fry on both sides until golden.