Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Remove the seeds from the chilli and chop finely. Peel ginger and dice finely. Wash the coriander, dab dry and chop finely, except for a little bit for garnishing.
Wash the prawns, remove the intestines. Chop prawns and mix with egg, garlic, ginger, chilli, coriander and half of the onions. Spread the shrimp paste on 4 slices of toast bread and quarter them diagonally (= triangles).
Clean and wash the salad and tear it into pieces. Wash the sprouts and drain well. Mix lime juice, soy sauce, remaining onion cubes, some salt, pepper and sugar. Add 3 tablespoons of oil.
Mix the sprouts and salad with the vinaigrette. Heat 3 tablespoons of oil in a frying pan and place the croutons with the coated side first in the hot oil. Fry them for 2-3 minutes, turning them over, until golden brown.
Serve the salad with warm crab croutons. Serve garnished with coriander.