King prawn toasts

1. Put the prawns in a food processor with the water chestnuts, ginger, soy sauce, egg white, cornfl our and 2 /3 of the salad onions. Pulse until combined but still chunky; be careful not to completely purée. Scrape the mixture into a small bowl.

2. Remove the sourdough crusts and cut each slice into 5 triangles. Spread them with the prawn mixture in a thick layer. Tip the sesame seeds onto a plate and dip the prawn sides of the bread into them.

3. Fill a wok or small heavy-based pan with vegetable oil until 8cm deep. Set a metal rack over a baking tray ready for draining. Heat the oil to 190˚C or until a small piece of bread sizzles immediately when dropped in. Fry 5-6 pieces of bread at a time until golden and crisp, about 1-2 minutes, turning halfway. Scatter over the remaining salad onions and serve with chilli sauce or sriracha for dipping.