Step 1

Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.

Step 2

Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).

Step 3

Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.

Step 4

Place the sesame seeds onto a plate or in a shallow bowl.

Step 5

Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.

Step 6

Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.

Step 7

Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.

Step 8

Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.

Step 9

Repeat until all you prawn toast is cooked.

Step 10

Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.