Start by prepping your shrimp. Ensure they are peeled, deveined, and roughly chopped. Utilizing fresh shrimp can elevate the dish, but frozen works in a pinch—just thaw them thoroughly. Finely chop the scallions and cilantro, and set aside.

In a bowl, combine the chopped shrimp, scallions, cilantro, ginger, garlic, salt, sugar, egg white, cornstarch, sesame oil, and optional pork fat. Mix well. The fat lends a richness to the mixture, but it’s not necessary if you want a lighter option.

Take each slice of bread and spread a generous layer of the shrimp mixture on top. You want a thick layer—aim for about ¼ inch. This will ensure that you taste the shrimp goodness in every bite. Sprinkle sesame seeds over the shrimp layer for an added crunch.

In a deep frying pan or skillet, heat about ½ inch of vegetable oil over medium heat. To test if the oil is ready, drop in a small piece of bread—if it sizzles, you're good to go.

Carefully place the shrimp toast, shrimp-side down, into the hot oil. Fry for about 2-3 minutes on each side until they turn golden brown. You may need to do this in batches to avoid overcrowding.

Once cooked, transfer the shrimp toast to a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.