Garnish: chopped green onion, black sesame seeds, white sesame seeds
Instructions
In the work bowl of a food processor, place shrimp, green onion, egg white, pimientos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne; pulse until finely minced and well combined, about 4 to 5 pulses, stopping to scrape sides of bowl.
In a 10-inch nonstick skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 325°.
Spread shrimp mixture onto each bread slice. Using a serrated knife, cut each slice in half diagonally, creating 2 triangles. Sprinkle with sesame seeds.
Working in batches, fry toast, shrimp side down, until golden brown, 1 to 2 minutes. Gently turn toast, and fry until golden brown, 1 to 2 minutes more. Let drain on a wire rack. Serve immediately with sweet chili sauce. Garnish with green onion and sesame seeds, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-toast/