Put the prawns, garlic, roughly chopped spring onion, the ginger, egg white, soy sauce, honey and chilli flakes (if using) in a food processor with a pinch of freshly ground black pepper. Pulse until smooth, then spoon into a bowl and keep chilled until needed.

Heat the air-fryer to 180C. Meanwhile, brush each side of the bread with sesame oil. Put half the bread in the air-fryer basket, and cook for 2-3 mins until golden. Repeat with the rest. If you have two baskets or a large air-fryer, you may be able to do this in one go.

Remove the toasted bread from the air-fryer. Spread the prawn mixture onto each piece in a thick layer. Scatter each piece with sesame seeds, then cut into four or eight small triangles. The uncooked toasts will keep frozen in an airtight container for up to three months. Cook the toasts in a single layer, in batches, for 2-3 mins at 180C (or 6-8 mins from frozen) until lightly golden and cooked through. Arrange on a platter and scatter over extra spring onions and chopped chives to garnish and some sweet chilli dipping sauce, if you like.