Instructions:
- Prepare the Bread Bases: Cut sandwich bread into desired shapes (squares or triangles are classic). Lightly brush one side of each slice with softened butter. Set aside.
- Make the Shrimp Paste: Place peeled shrimp, the two slices of bread (no crusts), egg white, cornflour, ginger, spring onion, sesame oil, soy sauce, and white pepper into the food processor.
- Process the Paste: Pulse until the mixture is smooth but still slightly textured—you don’t want baby food, but you don't want chunky bits either.
- Season Check: Adjust salt or seasoning now, if necessary.
- Assemble the Toasts: Spread a generous, even layer of the shrimp paste onto the unbuttered side of each bread slice, making sure to reach the edges.
- Seal and Seed: Lightly brush the shrimp paste layer with the remaining whisked egg white. Sprinkle evenly with sesame seeds.
- Bake: Arrange toasts on a parchment-lined baking sheet, shrimp-side up. Bake in a preheated oven at 400°F (200°C) for 12–15 minutes, or until the shrimp topping is firm and the bread edges are golden brown.
- Rest & Serve: Let cool slightly on a wire rack before serving immediately.