Pat the prawns completely dry using a paper towel this ensures the mixture isn’t watery.

Place the prawns on a cutting board and smash them using the side of your knife until they break down.

Then finely chop the smashed prawns with your knife until you get a minced, sticky texture.

Transfer to a mixing bowl and add the MSG, salt, white pepper, cornstarch, egg whites, chopped scallions, and sesame oil.

Mix well until the mixture becomes thick and slightly sticky, this helps it adhere properly to the bread during baking.

Preheat your oven to 200°C (fan).

Trim the crusts off the sandwich bread for even, clean edges.

Spread a thick, even layer of prawn mixture on one slice, going corner-to-corner so the filling is well distributed.

Place the second slice of bread on top and press gently to seal.

Lightly brush the top of each prawn toast with oil or melted ghee.

Place the slices on a parchment-lined baking tray or grill.

Bake at 200°C for 12–15 minutes, or until:

the prawn layer is cooked through,

the edges of the bread are golden,

and the bottom is crisp.

For extra crispiness, broil/grill for 1–2 minutes at the end.

Mix the mayonnaise and sweet chilli sauce in a bowl until smooth.

Taste and adjust sweetness or acidity based on your preference.

Slice each prawn toast into halves or triangles.

Serve hot with a side of fries and the sweet chilli mayo.

These are best eaten fresh from the oven while still crisp.