500 gmmedium uncooked prawns3spring onions, thinly sliced2garlic cloves, finely chopped2 tbspfinely chopped coriander1 tbspfinely chopped ginger1eggwhite1 tsp eachsoy sauce, sesame oil and cornflour12thick slices of white breadTo sprinkle:black and white sesame seedsFor deep-frying:vegetable oilBlack vinegar and chilli dipping sauce80 ml (1/3 cup) Chinkiang vinegar (see note)60 ml (¼ cup)light soy sauce1long red chilli, finely chopped1 tbspfinely grated ginger1 tbspfinely chopped coriander2 tspsesame oil1 tspcaster sugar
For black vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.
Process ingredients except bread, sesame seeds and vegetable oil in a food processor until smooth and season to taste. Spread onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press them into the prawn mixture.
Heat oil in a deep-fryer or a deep-sided frying pan to 180C. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain on absorbent paper. Serve hot with black vinegar and chilli dipping sauce.
Note Chinkiang vinegar is a fragrant black vinegar. It's available from Asian grocers. The Gold Plum brand is one of the best.