Instructions:
- Roughly chop the peeled and deveined prawns. If using a food processor, pulse the prawns until they form a coarse, sticky paste. If hand-chopping, mince finely until well combined.
- Transfer the pulsed prawns to the mixing bowl. Add the egg white, grated ginger, spring onion, Shaoxing wine, soy sauce, sesame oil, white pepper, salt, and cornflour.
- Vigorously mix/whisk the mixture in one direction only for 3–5 minutes until the mixture becomes stiff and slightly tacky, achieving the signature bouncy texture.
- Cover the bowl and refrigerate the prawn paste for at least 30 minutes to firm up.
- Trim the crusts from the bread slices. Cut each slice in half diagonally to create 12 triangles.
- Divide the chilled prawn mixture evenly among the 12 bread triangles (about 1.5 tablespoons per triangle). Spread the paste thickly and evenly over one side only of each triangle.
- Place the sesame seeds on a shallow plate. Gently press the prawn-coated side of the toast triangles into the seeds, ensuring a dense, even coating.
- Heat the frying oil in a saucepan to 350°F (175°C).
- Carefully place the toast triangles into the hot oil, sesame/prawn side down first. Work in batches. Fry for 2–3 minutes until the prawn side is deep golden brown.
- Flip carefully and fry the bread side for another 1–2 minutes until crisp. Remove immediately and place, prawn-side up, on a wire rack set over a baking sheet to drain excess oil. Serve piping hot.