For the spicy pickle, grate the ginger using a microplane or the fine side of a box grater. Finely slice the chilli. Tip both into a small bowl along with the rice vinegar, honey and a pinch of salt. Set aside.

Divide the spring onions into greens and whites, then slice the green tops into long shreds and drop them into a bowl of ice water. Set aside. Slice the remaining spring onion whites into 3 chunks. Slice the ginger into three pieces ½ cm thick, then briefly massage the ginger between your hands to release its flavour.

Set a large frying pan over a medium heat. Add 2 tbsp oil, the spring onion chunks and the ginger chunks. Cook until they begin to sizzle, then reduce the heat to the lowest setting to slowly caramelise.

Meanwhile, prepare the prawns by slicing each one horizontally (leave the tail intact) and opening the prawn up like a butterfly. Use the back of your knife or your finger to pull out the black string. Pat the prawns dry on kitchen paper, then season with a good sprinkle of salt.

Push the spring onion and ginger chunks to the side of the pan, increase the heat to high, wait until the pan is hot, then add the prawns. Make sure each prawn is in contact with the pan to ensure a lovely char. Leave for 2 mins without touching. Give the pan a quick toss, then immediately remove the prawns to a bowl and turn the heat off. To the prawn bowl, add 1 tbsp of the spicy pickle liquid, the pickled chillies, 1 tbsp mayonnaise, the sesame oil and the soy sauce, then mix well. Set aside.

Spread mayonnaise over a single side of sourdough, then dunk onto a plate of black and white sesame seeds to coat, resulting in a beautiful sesame seed crust.

Remove everything from the pan, bring back to a medium-high heat, then place the plain side of the sourdough down into the pan to soak up all the juices. Toast for 2 mins or until golden, then flip and toast the other side for 2 mins, or until the sesame seeds are lightly golden. Remove onto a serving plate.

Remove the spring onions from the ice water and give them a good shake – they should be lovely and curly. Toss into the prawns with a pinch of salt. Dress the toasts with the prawns and sprinkle with toasted sesame seeds. Add 1-2 tbsp mayonnaise to the spicy pickles to create a creamy mixture, then drizzle it all over the dish. Finish with some chilli oil for a vibrant pop and a good squeeze of lemon.