In a blender, add the raw king prawns, egg, sea salt, MSG, sugar, white pepper, black pepper, Chinese 5-spice, oyster sauce, fish sauce, sesame oil, garlic in oil, rice wine, water and potato starch. Blend to a smooth paste.

Using a flat spatula, spread about 2 tablespoons of the prepared prawn mi onto a bread slice, spreading it all the way to the edges of the bread. Pour the sesame seeds onto a large plate and press the bread, prawn side down, firmly into the sesame seeds to coat. Flip the prepared prawn toast slice over, cut into 4 triangles and arrange on a sheet of baking paper.

Repeat the process with the remaining prawn mix until all of the mix is used up, layering the prawn toast slices between sheets of baking paper. Open-freeze for 6 hours or overnight, then transfer the frozen prawn toast slices to a large freezer-safe food bag.

To fry the prawn toast pieces from frozen: Heat oil for deep frying to 165C/330F. Carefully drop the prawn toast pieces into the hot oil with the prawn and sesame side facing down and fry for 2 1/2 minutes. Carefully flip the prawn toasts with tongs and fry for another 2 minutes or until the toast is golden and crispy. Remove from the oil, drain off any excess oil and arrange on a serving plate. Serve with sweet and sour sauce or sweet chilli sauce.