A Vietnamese recipe from Australian Womens Weekly.
Shell and devein the prawns.
Process the prawns, garlic, spring onions, ginger, sugar, pepper, fish sauce and egg white until finely chopped.
Cut the bread diagonally into 1 cm slices then spread 1 tbsp of the prawn mixture on each slice.
Deep fry the prawn toasts in batches in hot oil until lightly browned. Drain on kitchen paper and serve.