Add the king prawns, egg white, spring onions, ginger, tamari and sesame oil to a food processor and blitz until it forms a smooth paste.

Spoon around 1 tbsp of the prawn mixture onto each triangle of bread and smooth it into a thick layer, covering the whole of one side.

Sprinkle the sesame seeds liberally over the top of the prawn paste and gently press them down into the mixture with your hands so they don't all fall off.

Add enough oil to the bottom of a large frying pan to cover the bottom around 1cm deep. Heat on a medium heat and once hot, add a few slices of the prawn toast - with the prawn paste side down. Don't overcrowd the pan, you'll want some space between them so I tend to do this in batches of 4-5 slices per go.

Fry for around 1 minute, until golden brown, then turn over and fry for another minute. Be careful - if the oil is too hot they will burn so keep an eye on them and adjust as needed. They should be sizzling away but not violently!

Remove from the pan and place on a plate lined with kitchen towel to drain any excess oil. Repeat until all of the slices are cooked and then serve hot with sweet chilli sauce for dipping.