Preparation Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites. Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly. Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain. Cut each toast diagonally into quarters and top with scallion greens. Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 90 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 16 Sodium (mg) 1350