Method

• 1.
  For the prawn topping, combine prawn and cornflour in a bowl, then transfer to a sieve and run under cold water for 5-10 seconds. Drain and thoroughly pat dry with paper towel. Finely chop prawn, then use the side of a knife to crush to a coarse paste. Transfer prawn to a bowl with 1 1/2 tsp salt flakes.

• 2.
  Using clean hands, knead until well combined. Add remaining ingredients and stir until well combined.
• 3.
  Place sesame seeds in a shallow dish. Spread 3 tsp prawn mixture over a bread triangle. Dip bread, prawn-side down, into sesame seeds and place on a tray. Repeat with remaining bread, prawn mixture and sesame seeds.
• 4.
  Half-fill a deep-fryer, wok or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when oil is hot enough). In batches, deep-fry toasts, prawn-side down, for 1 minute, then turn and cook for a further 30-60 seconds or until golden.
• 5.
  Remove with a slotted spoon and drain on paper towel. Serve immediately.