Directions

1. 1

   Place peeled and deveined shrimp, hot chile paste, grated lemongrass, fish sauce, and grated ginger in a food processor. Pulse until the mixture becomes completely smooth and paste-like, about 2 to 3 minutes. Transfer the mixture to a medium bowl and season with kosher salt to taste. Stir in the sliced scallion whites and mix until fully incorporated.

2. 2

   Spread the white sesame seeds evenly on a shallow plate. Generously spread the shrimp mixture onto each bread slice, making sure it extends all the way to the edges and corners. Carefully press each bread slice, shrimp side down, firmly into the sesame seeds so they adhere evenly to the shrimp layer.

3. 3

   Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat until it is shimmering and hot. Test the oil by carefully dropping a small pinch of shrimp mixture into it—if it sizzles immediately, the oil is ready. Working in 2 batches to avoid overcrowding, fry the toasts shrimp side down for about 2 minutes until the sesame-coated side turns golden brown and crispy. Flip the toasts carefully and cook the bread side for about 1 minute until it becomes golden and crispy. Transfer the fried toasts to a paper towel-lined wire rack to drain excess oil.

4. 4

   Once the toasts have cooled slightly, cut each slice diagonally into 4 triangular quarters. Arrange the quarters on a serving plate and garnish each piece with the reserved sliced scallion greens. Serve warm.