Add the shrimp to a bowl along with egg white, potato starch and chicken powder

Finely chop the spring onions, skin of the preserved lemon and shishito pepper and add to the bowl along with sesame oil and lard and mix well with your hands

Cut the crusts off of the bread and slice into triangles

Spoon the shrimp mixture onto a triangle of bread and place the other slice of bread on top and deep fry until golden

Mix the oyster sauce, rice vinegar, ketchup, sugar, garlic paste and yuzu kosho, drizzle over the prawn toast, serve and enjoy!