Prawn and sesame toasts

Peel and devein 12 of the prawns, leaving tails intact. Carefully slice in half horizontally then set aside. Peel and devein remaining prawns and process with spring onion, garlic, coriander, ginger, eggwhite, soy sauce, sesame oil and cornflour in a food processor until a smooth paste; season salt and white pepper. Transfer to a bowl and refrigerate until well chilled (2 hours).

For vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.

Spread prawn mixture onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press to adhere to prawn mixture.

Heat 4cm oil in a large, deep frying pan over medium heat. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain. Fry reserved prawns, turning, until golden and cooked (2 minutes). Serve hot with dipping sauce.