Instructions: 1 For the Prawn Toasts: Place the ginger and garlic in a mini chopper and whiz until finely chopped. Add the prawns, 2 tsp cornflour and 1/4 tsp five-spice powder and blend to make a coarse paste.

2 In a separate bowl, lightly whisk together the egg white and salt until frothy. Stir in the prawn paste. Heat a little oil in a frying pan.

3 Cut the crusts off the bread and spread thickly with the prawn mixture. Cut each slice into four triangles and sprinkle with the sesame seeds.

4 Fry the triangles, prawn-side down for 1-2 minutes each side until crisp and golden. Drain on kitchen paper and set aside.

5 For the Dipping Sauce: Stir 2 tbsp soy, 1 tsp vinegar and a few drops of the chilli oil in a small bowl.

6 Wipe the pan clean with kitchen paper and return to the heat. Add the pork and chilli and cook for 3-4 minutes, stirring occasionally until cooked through.

7 Stir 2 tbsp soy sauce, 1 tsp sugar and 1 tsp vinegar together in a medium-sized bowl. Add the salad onions and beansprouts. Add the carrot matchsticks to the beansprouts.

8 Finely chop the coriander and add to the vegetables with the sesame oil. Stir in the cooked pork.

9 Use the pork mixture to make eight mini spring rolls, dampening the edges with a little water to seal. Deep-fry in hot oil for 1-2 minutes until crisp and golden. Drain on kitchen paper.

10 Very finely shred the cabbage and carefully deep-fry for a minute until crisp and dark green.

11 Drain well on kitchen paper and toss with the sugar, salt and almonds. Pile the crispy seaweed onto a serving plate and arrange the prawn toasts and pork spring rolls on top. Place the dipping sauce in the centre of the plate and serve.

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