In a bowl, mix prawns, garlic,
ginger shallots, egg, salt, pepper and corn flour.
Chill in the refrigerator for at
least 2 hours.
Cut bread into 1 cm slices and
spread thickly with prawn mixture on one side, then press that side
down on to sesame seeds so that entire surface is covered by seeds,
so that entire surface is covered by seeds, making sure seeds are
firmly pressed into prawn mixture.
Heat oil in a wok or deep fat
fryer to 180oc (350oF) and deep fry toasts, in
batches, spread side down for 2-3 minutes until they start to turn
golden brown around edges.
Remove and drain on absorbent
Serve hot, garnished with chopped