10 slices (slightly stale) white bread,
30–40 coriander leaves to garnish
5 tablespoons sesame seeds
400ml groundnut or vegetable oil
plum or sweet chilli sauce, to serve
For the topping
6 spring onions, roughly chopped
450g raw prawns, peeled and deveined
1 teaspoon freshly chopped coriander
1 garlic clove, crushed
1 tablespoon grated fresh ginger
1 egg white
2 teaspoons soy sauce
1 tablespoon cornflour
To make the topping, whizz the spring onions in a food processor. Add the rest of the ingredients and whizz again.
Spread the topping onto each slice of bread. Sprinkle the sesame seeds on a plate and gently press each slice of bread, prawn-side down, into the seeds. Cut each slice into 3 fingers and press
a coriander leaf into one end.
Heat the oil in frying pan. Cook the toast, topping-side down, for a couple of minutes.
Flip over and cook for 40 seconds more, until crisp. Drain on paper towels before serving. Serve with plum or sweet chilli sauce.