Place the sesame seeds medium heated pan and brown, be careful not to burn.

Combine the shrimp, garlic, ginger, grated onion, egg, salt and black pepper in a bowl and mix together.

The mixture should remain firm and fairly dry, if it becomes too wet add a little dusting of corn flour.

Press 2 spoons of the mixture onto each piece of bread covering the entire top surface.

Refrigerate the bread for 2 hours in an air tight container to contain the odour.

In a pan deep fry the bread, shrimp side down, ensure the shrimp is firmly stuck to the bread before dipping.

Once brown turn the bread over and fry the other side for a moment.

Drain on paper towels before serving.

 A vinegar, fish sauce and sweet chilli sauce mix is lovely as a dipping sauce.