To make prawn mousse, process all ingredients and 1 1/2 tsp salt in a food processor to a coarse mousse (small prawn chunks should still be visible).

Using a knife, evenly spread prawn mousse 1 cm thick over bread, then sprinkle each slice with 1 tbs sesame seeds. Pad down to help seeds stick, than shake off any loose seeds.

Heat oi 180 C, the deep - fry toasts, in 2 batches, turning halfway, fry for 5 minutes or until golden and prawn mousse is cooked through.

Scatter toast with coriander and mint, and serve with yuzu mayonnaise.