Step: 1/13

For the salad, deseed and finely chop the chillies.

Step: 2/13

Peel and finely dice the ginger.

Step: 3/13

Place the ginger and chillies in a small bowl and add the sesame oil.

Step: 4/13

For the toasts, wash and quarter the small onions.

Step: 5/13

Wash, deseed and dice the chilli.

Step: 6/13

Finely chop the onions and chilli in the blender. Gradually add the prawns and blitz. To finish, add the egg white, cornflour, pepper and 1 tbsp soy sauce.

Step: 7/13

Cut the baguette into thin slices.

Step: 8/13

Spread the bread slices with a thick layer of the prawn paste.

Step: 9/13

Pour the sesame seeds into a deep plate and press the toasts in it, prawn side down, to cover.

Step: 10/13

Rinse the soy sprouts in a sieve and drain well.

Step: 11/13

Wash the coriander, shake dry and pick off the leaves.

Step: 12/13

Put the soy sprouts and coriander in a bowl. Season the ginger and chilli dressing with lime juice, salt and pepper. Drizzle the sprout salad with the dressing and stand briefly.

Step: 13/13

Heat a little peanut oil in a non-stick pan and fry the prawn toasts in batches until golden brown on both sides. Drain on kitchen paper. Arrange the salad on plates and place 3-4 prawn toasts on each plate. Serve with some sweet-sour chilli sauce in small bowls as a dip.