Prawn and crab toast with herb salad

This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.

• 1 loaf sourdough bread
• Black sesame seeds, for scattering
• Vegetable oil, for deep-frying
• Sriracha mayonnaise, to serve

• 600 gm uncooked prawns, coarsely chopped
• 1 eggwhite
• 1 tbsp sesame oil
• 3 tsp caster sugar
• 2 tsp fine salt
• 2 tbsp thinly sliced coriander stems
• 125 gm uncooked crab meat

• 80 ml (1/3 cup) each lime juice and lemon-infused olive oil
• 1/4 cup each (loosely packed) coriander, mint and Vietnamese mint leaves
• 2 spring onions, thinly sliced
• 1/4 green papaya, cut into julienne