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1. Place 200g of the prawns in a food processor with egg white and cornflour. Process until smooth. Transfer to a large bowl. Stir in remaining prawns, chestnuts, garlic, onions, ginger, sauce, oil, sugar and salt. Mix well.
2. Spread 1 heaped tablespoon prawn mixture evenly over bread slices. Place seeds on a plate. Place bread slices, prawn mixture-side down into seeds. Cut away and discard crusts from bread. Cut each slice in rectangle halves.
3. Heat enough oil in a large deep frying pan over a medium heat until hot. Shallow fry prawn toasts in four to five batches, for about 2 minutes on each side, or until golden brown and prawn mixture is cooked. Drain on absorbent kitchen paper.4. Serve prawn toast with sweet and sour sauce.
They can be prepared up to several hours ahead, then cook when friends arrive. Test the temperature of the oil by adding a small cube of bread, it should start to sizzle immediately. Keep batches warm in the oven until they are all cooked.
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