Prawn Toast

Bake instead of deep-frying, use a brief spray of oil

Deep-frying is what gives you that impossibly crisp, oil-soaked bread and that's what everyone secretly loves. Baking with a mist of oil gives you browning and a bit of crunch, but it's harder, not airy and shattering. On the other hand, you dodge nearly all the absorbed oil.

What it costs you. It's not the prawn toast of the chip-shop gods. The bread goes borderline rusk-like round the edges and won't soak up sauces. If you want the frying experience, you'll have to dig out the wok.

Swap out half the bread for a thicker topping of prawn and a bit of silken tofu

The bread is just a vehicle for oil and sesame, and it doesn't do a thing for protein. Bumping up prawns and folding in silken tofu gives you more of what you're here for ­- the prawn and sesame paste. It bulks up the topping and softens the bite, and tofu's so neutral you won't spot it.

What it costs you. The texture is a touch smoother, and the toasts are topping-first now. If you miss spongy white bread, you'll feel short-changed. But for once, you'll be eating these for the prawns, not the bread underneath.

Use toasted sesame oil to finish, not in the paste

Sesame oil poured into the paste just disappears, so brushing it over before baking instead gives you all the flavour right on the surface.

What it costs you. It's more perfumed than toasted, and the sesame edge hits your nose rather than your tongue. That said, you're not pouring good oil straight into the oven to die.

Extra egg white in the topping, hold back the soy

Egg white binds the topping and adds a fraction of protein, while less soy means the prawn flavour shines through. Honestly, the soy in the original is just an accent.

What it costs you. The paste is cleaner and a tiny bit bouncier. If you're in it for salty-savoury umami, you'll notice the difference. If you're here for prawns, not a salt lick, it works.