Peel the prawns, leaving the tails on, if there is a black line down the top of the prawn, use a cocktail stick to dig it out – once you’ve hooked it out with the cocktail stick, you should be able to pull it out.

Peel and finely slice the garlic, then add to a small frying pan. Peel the ginger and cut into matchsticks, then add to the pan along with the chilli flakes, chilli powder and toasted sesame seeds. Cover with the vegetable oil and place over a medium heat, and cook for 10 mins, until the garlic and ginger are lightly golden. Add a big pinch of salt and If using, add the MSG.

Turn the heat up to medium high, then add the prawns, let them sizzle for 2-3 mins, spooning the hot oil over them. Scatter in the coriander and give everything a good stir, then remove from the heat.

Take the table straight away in the pan. Serve with bread to soak up all the crispy chilli oil in the pan.