300 g prawn shells
20 g roasted sesame seeds
4 garlic cloves
100 ml sweet chili sauce
10 g grated ginger
20 g spring onions (finely chopped)
30 ml egg white
50 ml soy sauce
Some sesame oil
Blend the prawn shells, garlic, ginger, soy sauce and egg whites until smooth (best done in a Thermomix).
Leave the puree to set in the fridge for at least 20 minutes.
Cut the baguette into thin slices and toast one side with sesame oil.
Turn the baguette over and spread the puree over it, sprinkle with sesame seeds.
Now fry the side with the puree on the bottom for a few minutes until it is golden brown and crispy.
Serve warm, topped with chopped spring onions and sweet chili dipping sauce on the side.