Prawn toast bao with burnt peach chilli sauce

Method

1. Finely chop the prawns, then keep chopping until they are pulverised to a paste-like consistency. Scrape them into a mixing bowl with the ginger, egg, soy, chicken bouillon/stock cube powder and a squeeze of lemon juice. Gradually stir in the cornflour, ensuring there are no lumps. It should firm up enough to hold its shape – add a little more cornflour if it feels sloppy. Cover and chill in the fridge for 30 minutes (see Make Ahead).
2. Meanwhile, make the sauce. Add the drained peaches to a hot griddle pan over a medium-high heat. Cook for around 3 minutes on each side until lightly charred and caramelised. Add them to a blender along with the rest of the sauce ingredients and a pinch of salt, then whizz until smooth.
3. Transfer the sauce to a pan over a medium heat and simmer for around 15 minutes, stirring regularly. Leave to cool (see ‘Make ahead’).
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4. Heat a deep-fat fryer or deep pan of oil (no more than two thirds full) to around 170°C. Generously fill the bao buns with the prawn mixture, smoothing the exposed filling sides. Tip the sesame seeds onto a plate and coat the exposed filling with them by rolling the sides of the buns in the seeds.
5. Fry the bao, in batches, for 3-4 minutes, turning every now and then. Drain on a wire rack or a plate lined with kitchen paper to remove excess oil, then serve the prawn toast bao with the peach chilli sauce.