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To make the 'Namamite', pop the ingredients in a tall jug and use a stick blender to blitz until thick, but still a little loose.
Slice the Turkish bread into 16 pieces, about 2cm wide.
In the bowl of a food processor, blitz the prawns, egg whites and hondashi powder to a smooth consistency, then evenly spoon the mixture onto the cut sides of the Turkish bread.
Place the breadcrumbs on a large plate, then press the Turkish bread, prawn side down, into the breadcrumbs until evenly coated.
Heat enough vegetable oil for deep-frying in a large saucepan to 180°C.
Working in batches, add the ebi toast and cook for 3-4 minutes, turning halfway through cooking, until nice and crisp.
Using a slotted spoon, transfer to a wire rack with paper towel underneath to drain.
Gently brush the Namamite over the top of each ebi toast, then sprinkle with chives, sesame seeds and caviar (if using).
Cut the toasts in half and serve immediately.
The left-over Namamite will keep in an airtight container in the fridge for up to 1 month.