Make the shrimp paste: combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the work bowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.

Trim the crusts from the bread. Spread about 1/3 of the shrimp paste over the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef’s knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.

Pour enough oil into a wok or a high–sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees. Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.