• 1 tsp chopped red chilli
• Zest of a lime
• Small bunch of coriander leaves, chopped
• 150g crème fraîche
• Salt and pepper
• 150g cooked king prawns
• Sesame seeds, toasted

Mix the chilli, lime zest and coriander with the crème fraîche. Season with salt and pepper and spread generously on top of your rice cake. Top with the cooked prawns and a sprinkle of toasted sesame seeds.