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Mix prawns, shallots, ginger, egg and salt in a bowl.
Spread the mixture evenly across 10 slices of bread, ensuring it goes all the way to the edges.
Coat the prawn mixture with sesame seeds, giving them a little push into the mixture so they stick.
Preheat a heavy-based pot with a couple of centimetres of oil.
Once the oil reaches 165°C, place toast in one piece at a time, cook until golden brown, then turn over.
Once both sides have the desired colour, leave to sit on absorbent paper and repeat with the next slice.
Cut into triangles and serve with your favourite dipping sauce.