Add the garlic, ginger, egg white, soy sauce, sugar, paprika(optional) and most importantly the raw prawns into a blender/processor and process until it becomes a paste.
200 g raw prawns, 1 large egg, ½ in ginger, 1 clove garlic, 1 tsp light soy sauce, ½ tsp paprika, ½ tsp caster sugar
Add the finely sliced scallion/spring onions and stir to combine. If your put them in the blender they can blech the flavour. Transfer into a bowl, cover with clingfilm/shrink wrap and pop in the fridge for 30 – 45 minutes to firm up.
2 large scallions
Lay the bread out on a flat surface, I like to keep the crust on but remove if you prefer. Using a pastry brush lightly oil each side of the bread with sesame oil and then spread the prawn paste on the bread evenly. Try to go as near to the edge as possible.
3 slices bread, Toasted sesame oil
Lightly brush the egg over the bread and paste especially along the sides and then sprinkle a good constant layer of sesame seeds.
1 large egg, 120 g sesame seeds
Place a deep sided frying pan over a medium high heat and ad the oil until you have about 2 cm in depth.
Sunflower oil
Once hot carefully add the bread one piece at a time with the paste facing upwards. Fry for about 1 ½ - 2 minutes or until the bread is nicely toasted.
Gently flip the bread over and continue to fry until the prawn paste in cooked and the sesame seeds are golden. Normally 1 – 2 minutes.
Remove from the pan and repeat with the remaining slices of bread.
Slice the toast on the diagonal into 4 equal triangles.
Serve with a dip for an amazing starter, side dish and canapes. I like sweet chilli sauce personally as it bring out the full flavour of the sesame seeds.