350 g green prawn meat

1 garlic clove, roughly chopped

1 tsp finely grated ginger

2 eggwhites

2 spring onions, chopped

2 tsp light soy sauce, plus extra to serve

6 slices white bread, crusts removed

Sesame oil, to brush

1/3 cup sesame seeds

Sunflower oil, for shallow-frying

Micro herbs, to garnish

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Place prawn meat, garlic, ginger, eggwhites, spring onions, and soy sauce in a food processor. Blend until a smooth, thick paste forms.
Season with salt and pepper, transfer to a bowl, and refrigerate for 30 minutes to firm slightly.
Brush one side of each bread slice with sesame oil. Spread prawn mixture evenly on the same side, all the way to the edges.
Press the prawn-coated side into sesame seeds to cover completely.
Heat 1–2 cm of sunflower oil in a deep frying pan over medium-high heat. Add the toasts, prawn side down first, and fry for 1–2 minutes per side until golden and crisp.
Drain on paper towel, slice into triangles, and garnish with micro herbs.
Serve immediately with soy sauce for dipping.

Add chili flakes or a drizzle of chili oil to the prawn paste for a spicy twist.

Bake instead of frying at 200°C for 12–15 minutes for a lighter version.

Try wholemeal or brioche bread for a different texture.

Drizzle with sweet chili or hoisin sauce for extra flavor.

Freeze uncooked toasts and fry straight from frozen when needed.