For the Prawn Toast:

Place the prawns, egg whites, garlic and lemon zest into the bowl of a food processor, blend until a smooth paste is formed, transfer the mixture to a bowl.

Weigh out the prawn mixture and scale the recipe accordingly, add the remaining ingredients to the prawn mix and fold together until thoroughly combined.

When required spread the prawn mixture evenly onto a 1cm piece slice of the desired bread. Ensure the prawn mixture is 0.5cm thick all over, tip the bread upside down onto a tray of sesame seeds so the needs stick to the prawn filling

Deep fry for 1 minute on each side, remove, drain, slice as desired and set to one side.

For the Crab Salad:

Combine the picked white crab meat with olive oil, salt and lemon zest to taste.

For the Cucumber Salad:

Mix together soy sauce, sesame oil and fish sauce to taste. Combine with the cucumber rounds, spring onions, chilli and coriander.

To assemble:

Place a spoonful of crab salad on top of each in piece of prawn toast. Garnish with flowers, micro coriander and sliced plum and serve alongside the cucumber salad.