Begin by slicing a loaf of bread into pieces approximately one inch thick. Set these aside as the base for the dish.

Separate the egg, placing the egg white into a bowl. A small utensil can be used to gently shake and release the egg white into a container, ensuring minimal yolk inclusion. A small amount of yolk is acceptable if separation is not perfect.

In a mixing bowl, combine the chopped prawns with the egg white. Add the finely chopped onion, minced garlic, and grated fresh ginger. Season the mixture with salt and pepper to taste, and stir in the soy sauce. Mix thoroughly until well combined.

Use a food processor or hand blender to blitz the prawn mixture until it reaches a smooth consistency. A small amount of texture may remain, but the mixture should be cohesive and spreadable.

Lightly brush the surface of each bread slice with olive oil. Spread a generous layer of the prawn mixture over the oiled side of each slice, pressing down gently to adhere.

Dip the prawn-covered side of the bread slices into a plate of sesame seeds, coating them evenly.

Shallow fry the toasts in a pan with hot oil, starting prawn side down. Once the base is golden and crisp, flip the toasts to cook the other side. Continue frying until both sides are evenly browned and the filling is cooked through.

Serve the sesame prawn toasts warm, accompanied by sweet and sour sauce for dipping.