You must use un-cooked prawns for this dish as ready cooked prawns would come apart from the bread during cooking

You would need:
225/8oz un-cooked pranws
25g/1oz lard or shortening
salt and pepper to taste
1 egg white, lightly beaten
1 spring onion, finely chopped
1 small piece ginger root, peeled and finely chopped
1 tbsp rice wine
2 tbsp cornflour
6 large slices of white bread
100g/4oz white sesame seeds
about 1 litre/2 pints vegetable oil for deep frying
shredded lettuce leaves to serve (optional)

1. Thoroughly defrost the prawns if frozen. Shell, de-vein and dry well, then chop with the lard until they form a smooth paste. Mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour.

2. Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then place, spread-side down, on the surface of the sesame seeds, pressing gently so each slice has a good coating of seeds.

3. Heat the oil in a wok or deep-fryer until moderatly hot; then reduce the heat a little before frying the "toast", spread-side down, 2-3 slices at a time for about 2-3 minutes or until they start to turn golden; turn over and fry for another minute. Remove and drain.

4. Trim off the dark brown crusts, then cut each slice into 6 fingers or 4 triangles and serve warm on a bed of lettuce leaves. Chilli sauce and/or soy sauce should be used as a dip.

All ingredients for this recipe can be purchased from the shop.