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1
Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor.
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2
Process until the mixture is smooth, stopping once or twice to scrape down the sides.
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3
Trim the crusts from the bread.
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4
Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg.
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5
Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread.
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6
Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center.
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7
Sprinkle 1/3 of the black sesame seeds over the shrimp paste.
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8
With a chef's knife, cut each slice into 4 triangles.
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9
Repeat with the remaining ingredients.
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10
Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
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11
Slide 3 or 4 toasts, shrimp side down, into the oil.
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12
Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer.
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13
Scoop the toasts from the oil with a slotted spoon and drain on paper towels.
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14
Repeat with remaining shrimp toasts.
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15
Serve warm.
