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Add the prawns, garlic, ginger, soy sauce, sesame oil, egg and salt to a food processor and blend into a paste.
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Fold through the chopped scallions.
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Spread the prawn mixture evenly onto each slice of bread.
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Coat the prawn side of each slice in sesame seeds – either by dipping or sprinkling.
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Heat the rapeseed oil in a pan over medium heat. Test with a breadcrumb – if it sizzles, the oil is ready.
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Fry the toast, prawn side down first, for 2–3 minutes. Flip and fry the other side until golden and cooked through.
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Drain on kitchen paper and serve hot, optionally with a chilli sauce, lemon wedges, and coriander.