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Roughly chop 1 red chilli, 1 garlic clove, large handful of coriander (with stalks), large handful of thai basil, and set aside.
Add all of these to a food processor with 1 avocado, juice of 1 lime, 2 tbsp fish sauce, 2 tbsp Greek yoghurt, 1 tsp sugar, and 2 tbsp water. Process all ingredients until smooth.
Using a sharp knife, de-vein 300g prawns with no shell.
In a food processor add the prawns, 300g scallops (whites only), 1 tsp white pepper, 1 tsp sugar, 1 tsp salt, ½ tsp corn flour, 1 egg white, 1 tbsp shaoxing wine, and 1 tsp sesame oil. Process until a paste forms.
Spread the paste onto slices of brioche bread, and press these face-side down into sesame seeds.
Heat vegetable oil (enough to shallow fry) to 190C and fry (starting face down) for 1-2 minutes until golden brown.
Dress the toasts with the nam jim sauce, and top with coriander, thai basil, shallot and a squeeze of lime.