Sesame prawn toast (Ha do si)

1. Peel the prawns, pat dry and chop with a knife or in a food processor into a coarse paste; very finely chop the spring onion.

2. Mix the prawns with the egg white, cornflour, salt, white pepper, sesame oil and spring onion and stir for 1 minute until sticky.

3. Cut the crusts off the bread and spread the slices evenly with the prawn paste, about 5 mm thick; smooth the top slightly domed with a spoon.

4. Scatter the sesame seeds on a plate and press the slices into them paste side down; then cut each diagonally into four triangles.

5. Heat the oil about 1 cm deep in a small frying pan and fry the triangles paste side down for 2 minutes, then turn and fry for 1 more minute until golden brown.

6. Drain on kitchen paper and serve hot with sweet chilli sauce.

Tip: A Hong Kong teahouse and restaurant starter that has also made a huge career in the West. Day-old, slightly dry bread is best, as it absorbs less oil.