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Add the prawns, garlic, ginger, spring onion, egg white, soy sauce, sesame oil, salt, white pepper and cornflour to a food processor and pulse until it forms a smooth, sticky paste
Remove the crusts from the bread and spread the prawn mixture evenly over half the slices, right to the edges
Top with the remaining bread slices to make sandwiches and press gently to seal
Dip the exposed sides into the sesame seeds
Heat enough neutral oil in a deep pan for the toast to float over medium heat
Once hot, carefully lower in the prawn toasts and fry for 2–3 minutes until deep golden and crisp
Flip and cook the other side for another 2 minutes, then drain on a rack
Mix the mayo, lemon juice, zest and grated garlic in a small bowl until smooth to make the lemon aioli
Slice the prawn toasts into triangles and drizzle with the lemon aioli and a little chilli oil
Finish with fresh coriander and lemon wedges to serve