Slice the brioche into pieces roughly 3 cm x 10 cm and set them aside to dry while you prepare the other components.
Make the emulsion by blending egg yolks with neutral oil using an immersion blender until thick and glossy like mayonnaise. Once emulsified, blend in Sea Buckthorn Hot Sauce to taste.
Roughly chop or smash the prawns until coarse, then mix with sesame oil, black pepper, and white pepper. The mixture should feel sticky and textured rather than smooth.
Spread an even layer of the prawn mixture onto one side of each piece of sliced brioche, pressing gently so it adheres.
Lightly dredge the prawn-coated side in beaten egg, then press it into panko so the prawn surface is evenly coated.
Heat neutral oil to 170–175 °C. Fry the toast prawn-side down first until golden and set, about 2–3 minutes, then flip and fry the bread side until crisp. Remove and set on a rack to cool.
Pipe the mayonnaise over the hot prawn toast and finish with sliced dill, chives, spring onion, and thin slices of red chili before serving. Serve alongside the Sea Buckhorn Hot Sauce mayonnaise.
