For the salad, deseed and finely chop the chillies.
Peel and finely dice the ginger.
Place the ginger and chillies in a small bowl and add the sesame oil.
For the toasts, wash and quarter the small onions.
Wash, deseed and dice the chilli.
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.
Cut the baguette into thin slices.
Spread the bread slices with a thick layer of the prawn paste.
Pour the sesame seeds into a deep plate and press the toasts in it, prawn side down, to cover.
Rinse the soy sprouts in a sieve and drain well.
Wash the coriander, shake dry and pick off the leaves.
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.
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.