Sesame Prawn Toast

1. Pat the prawns very dry, then blitz in a food processor with the egg white, cornflour, sesame oil, Shaoxing wine, white pepper and salt until you have a thick, sticky paste.
2. Stir the spring onion through by hand.
3. Spread the paste onto the bread in an even layer about 5mm thick, right to the edges. Cut each slice into two triangles.
4. Tip the sesame seeds onto a plate and press each triangle face-down until thickly coated.
5. Heat 2cm of oil in a pan to 170°C. Fry the toasts prawn-side down for 2 minutes until the sesame is golden, then flip for 1 minute more.
6. Drain on a rack — not paper, which steams the base — and serve hot with sweet chilli sauce.

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Notes:

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• Slightly stale bread absorbs less oil than fresh
• Prawn-side down first. It sets the paste so nothing slides off when you turn it
• A rack, not a plate of paper towel — the underside stays crisp