Raw prawn paste for toast tastes quite different from the finished fried product, which leads many cooks to under-season. The frying process mellows and mutes flavors considerably — the bread absorbs seasoning, the high heat softens pungent aromatics, and the sesame coating adds its own mild nuttiness that can further mask a timid paste. A well-seasoned prawn toast paste needs a full spectrum of flavoring: soy sauce for salt and umami, toasted sesame oil for fragrance, fresh garlic and ginger for aromatic punch, finely minced lemongrass for citrusy depth, white pepper for subtle heat, and adequate salt. The paste should taste slightly over-seasoned when sampled raw — this ensures the finished toast delivers bold, balanced flavor rather than bland prawn on bread. The egg white in the mixture serves as a binder and helps create a lighter, slightly puffed texture when fried.