Take 3 slices of sandwich bread. Remove their edges and cut them diagonally in half. Keep them aside.

Now, chop 4 large pieces of prawn finely. Discard the head and tail. Mash them nicely.

To it add ½ cup of mozzarella cheese, ½ cup of finely sliced onion, 5 pieces of fresh green chilies (finely chopped), one egg, 1/3 tsp of sugar, ½ tsp of table salt, and ¼ tsp of tasting salt (optional). (Pro tip: I like it with cheese. You may skip it if you want. Do not whip the egg as it will increase the water content of the paste. Adjust the number of green chilies according to your taste).

Mix everything nicely. Keep it aside for some time to set properly.

Heat an adequate amount of refined oil in a frying pan.

In the meantime, take a bread slice and put the prawn mixture on it. (Pro tip: You can spread it evenly all over or put it at the center like me).

Put the toast in the oil very carefully. Fry each of the prawn toasts on a low flame so that you do not burn them.

Flip them after a minute or so.

Take them out when they turn to a lovely golden brown in color. Repeat the process to fry all the pieces in the same way. (Pro tip: Do not overcrowd by putting too many pieces of toast in the oil at a time. Fry in small batches for easy flipping and perfect frying of each prawn toast.

Your prawn toast is now ready. Lay them on a plate and serve them hot with a bowl of tomato ketchup.