INGREDIENTS
For the sweet and sour sauce:
160ml pineapple juice

80 ml rice wine vinegar

75g brown sugar

3 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon cornflour mixed with 1 tablespoon water
For the toast:
300g cooked prawns

50g spring onions

1 teaspoon freshly grated ginger

1 egg white

1 tablespoon cornflour

Salt and pepper to taste

4 slices white bread

4 tablespoons sesame seeds 

Vegetable oil for frying 
PREPARATION
1. To make the sauce, mix the pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce to a pot and bring to boil. Add the cornflour mixture and cook for a further 2 minutes until thick. Remove from heat.
2. Add the prawns, spring onions, ginger, egg white, cornflour, salt, and pepper to a food processor and blend until pureed. 
3. Spread puree over a slice of thick white bread, then cover with sesame seeds, pressing them down firmly with the back of a spoon to stick to the puree. 
4. Fry for 2 minutes on each side until golden brown. Serve with sweet and sour sauce.
5. ENJOY!