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"This is without doubt the easiest "restaurant quality" recipe I've ever cooked!
I knocked this up as an "extra" to a Chinese meal I'd prepared, and was stunned; it tastes so good! It was the best dish on the table by far!
Alterations and tips:
We used a cheap white wine as we had no rice..."
"We love this! I only spread the mix on four slices, to get it nice and thick, and just fry them sesame seeds downwards, so the mix cooks right through
Today I've done a dirt-cheap variation, using crab-stix instead of prawns, and leaving all the other ingredients the same... It worked perfectly!"