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In a food processor, combine the prawns, green scallion, cornstarch, garlic, grated ginger, sugar, salt, pepper, and sesame oil. Blend until the mixture is a paste but still slightly chunky.
Divide the prawn mixture into four equal portions. Spread one portion evenly over one side of each slice of bread.
In a large, shallow bowl, mix together the black and white sesame seeds. Press the bread slices, prawn-side down, into the sesame seeds to coat them.
Heat vegetable oil in a large frying pan or Dutch oven over medium heat until it reaches 325 degrees F.
Working in batches, place the bread slices in the hot oil with the sesame side down. Fry for 3-4 minutes, or until golden and the prawns are pink and cooked through.
Carefully flip the toast and fry for an additional 2 minutes until the bread is golden and crispy.
Remove the toast from the oil and drain on a plate lined with paper towels. Cut the toasts into triangles.
Serve the sesame prawn toast immediately with chili sauce on the side.