Step 1

Rinse the shrimp with cold running water, pat dry with paper towels. Add the shrimp and all the ingredients in a food processor. Blend well until the shrimp becomes sticky like a mousse. Remove from the food processor and set aside.

Step 2

Cut off the crust of the white toast using a bread knife. Discard the crusts. Cut each toast lengthwise into half and then crosswise into six rectangle pieces. Mix the sesame seeds in a small plate. Set aside.

Step 3

Using a butter knife, spread about 1 tablespoon of the Shrimp Mousse evenly atop each piece of the toast. Roll the shrimp toast on the sesame seeds until the surface is covered with sesame seeds.

Step 4

Heat 3 inches of the oil in a wok or small stockpot to 350°F (176°C). Gently drop the shrimp toast with the sesame side down. Turn over and dry the white toast part until light brown. Dish out with a strainer or slotted spoon, and drain the excess oil on paper towels. Serve immediately with your favorite chili sauce.