Step 1

Combine shrimp, scallions, garlic, egg white, soy sauce, ginger, cornstarch, sesame oil, and salt in the bowl of a food processor. Pulse until finely chopped, but not pureed, about 10 to 15 times. Scrape down the sides of the bowl as needed. If you don’t have a food processor, you can mince the shrimp with a knife and mix everything else together by hand in a bowl.

Step 2

Spread mixture evenly over one side of each piece of bread, spreading all the way to the edge. Dip shrimp side into sesame seeds to coat, if desired (or you can make half with sesame seeds and half without for a nice contrast).

Step 3

Pour oil into a heavy-bottom nonstick skillet and place over medium-high heat.

Step 4

In batches, carefully place triangles shrimp-side down and fry until the bottom and edges are golden brown, about 2 to 3 minutes (reduce the heat slightly if they are browning too fast). Flip triangles over and fry for an additional minute.

Step 5

Drain on a paper towel-lined plate and repeat with the remaining toasts, adding more oil if needed. Serve warm with Thai sweet chili sauce for dipping, if desired.