Peel and wash prawns. Dry with a tea towel. Mince to a fine paste. Season with soy sauce, sesame seed oil, salt, sugar, pepper, egg white and corn flour. Stir in spring onions, coriander and water chestnuts. Refrigerate for at least 30 minutes.
Drop teaspoonfuls of mixture onto bread cubes. Form bread-coated balls. Deep-fry over low heat until golden. Serve with chilli sauce.
Recipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International.