These are not only delicious but also fun to make. What is important is to make a very light shrimp paste.
1pound medium-sized raw shrimp in the shell, fresh or frozen
2½-3ouncespork fat, minced
6-8water chestnuts, fresh or canned, peeled and minced
8-9pieces one-day-old white bread without crust
White sesame seeds
Vegetable oil for deep-frying
If frozen shrimp are used, defrost thoroughly. Shell and devein. Pat dry. Mince either by hand or in a food processor. Transfer to a large bowl.
Prepare the shrimp paste. Add the salt and sugar to the minced shrimp and stir in the same direction until it is difficult to continue. Sprinkle with the cornstarch, add the egg white, and stir again vigorously for 1-2 minutes, or until the paste is light and fluffy in texture. Add the pork fat and water chestnut and stir to mix well. Leave in the refrigerator, covered, for 30 minutes.
Cut each piece of bread into 4 triangles, about 2 x 2 x 2½ inches. With a knife, spread all over the top of each triangle of bread some shrimp paste, shaping it into a slightly sloping mound to give an attractive appearance. Leave the sides of the bread clean but smear a tiny bit of paste over the corners to stick the paste to the bread. Roll the shrimp paste side of the triangles on the sesame seeds.
Half-fill the wok with oil and heat over a high heat until it reaches 350° F or until a cube of stale bread browns in about 60 seconds. Add the triangles, paste side down, 8-10 at a time, or as many as can float freely, and deep-fry for about 1½ minutes, or until the corners take on color. Turn over the triangles. As soon as the bread is golden brown, remove and drain on paper towels.
Reheat the oil to the same temperature and deep-fry the remainder as before. Remove the toasts to a serving platter. Serve with the chili sauce dip.