Prep the prawns. Pat the prawns dry with paper towels. This helps them blend into a firm paste that sticks to the bread and crisps nicely.

Make the prawn mixture. In a food processor, add prawns, egg white, soy sauce, sesame oil, sugar, white pepper, garlic, and ginger. Pulse until a coarse paste forms. Fold in the chopped spring onion. The mixture should be thick and spreadable.

Taste test smartly. For seasoning, microwave a teaspoon of the mixture for 15–20 seconds or pan-fry a tiny bit to check salt and pepper. Adjust if needed.

Prepare the bread. Trim crusts if you like neat edges, or leave them on for extra crunch. Cut each slice diagonally into two triangles or keep them as squares for bite-sized pieces.

Spread the topping. Use a butter knife to spread a generous layer of prawn mixture on one side of each bread piece, about 5–6 mm (1/4 inch) thick. Press it gently so it adheres well.

Add sesame seeds. Pour sesame seeds into a shallow dish. Press the prawn-topped side of the bread into the seeds so they coat the surface evenly. Don’t skip this—sesame seeds give that signature nutty crunch.

Preheat the air fryer. Set it to 200°C / 390°F for 3 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry in batches. Arrange the toasts prawn-side up in a single layer. Lightly mist the tops with oil. Cook for 6–8 minutes until the sesame seeds are golden and the prawn layer is fully opaque and firm. For extra color, cook 1–2 minutes more if needed, watching closely.

Check doneness. The bread edges should be crisp and browned, and the prawn mixture should read at least 63°C / 145°F internally. If using thicker bread or a heavy topping, add a minute.

Serve hot. Transfer to a rack for 1–2 minutes so the bottoms stay crisp. Garnish with sliced chili or spring onion. Serve with sweet chili sauce or your favorite dip.