1 tbsp rice flour, just enough to bind the mixture so it's not too sloppy
Black and white sesame seeds
Oil, for frying
2 spring onions, finely sliced lengthways
1/2 cucumber, finely sliced into strips, lengthways
A handful coriander
Chopped chives, to serve
Place the prawns, garlic, ginger, onions, chilli, egg, soy and sesame oil into a food processor and blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy.
Spread the mixture generously over the slices of bread.
Pour the sesame seeds into a bowl big enough to fit in the sliced bread and dunk it prawn mixture side down into the seeds so that they stick
Heat 100ml of oil in a wide heavy-bottomed pan and use a fish slice to carefully place the slices of bread in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches.
Once it’s nicely golden, remove and drain on kitchen paper.
Spread a good amount of hoisin sauce on the sesame side of one of the prawn toast slices. Top with a drizzle of siracha and top with some spring onion, cucumber and coriander. Place another slice of prawn toast on top, sesame side up again. Repeat with the remaining prawn toast slices and serve scattered with more coriander and chives.