Place the shrimp into a food processor and pulse until roughly chopped. Add the egg, fish sauce, vinegar, ginger and garlic. Quickly pulse again.

Add the spring onion, coriander and chilli and pulse one more time. I like some texture, so I don’t process the ingredients totally to a paste. If the mixture is sloppy add the cornflour and pulse again.

Spread the shrimp mixture over the slices of bread. Place the shrimp covered bread on to a tray and sprinkle generously with the sesame seeds and gently press down with the back of a wooden spoon.

Pour enough vegetable oil into a wide heavy-bottomed frying pan to one centimetre deep. Heat then carefully add a piece of toast in the pan with a fish slice

Cook until golden brown, then carefully turn over and cook for two more minutes. Remove and place on absorbent kitchen paper. Cook all of the remaining toast topping up the oil as required.

When cooked cut into squares or diamonds and serve with soy or sweet chilli sauce.