8 ounces shrimp, divided
3 Tbsp softened butter
1/2 Tbsp soy sauce or tamari
1/2 Tbsp Shaoxing wine or dry sherry
1 tsp sesame oil
1/4 tsp salt
1/4 white pepper
1/4 tsp sugar
1/8 cup minced green onion/scallion
1/4 cup finely minced water chestnuts
4 slices fairly hearty sandwich bread
Sesame seeds for garnish
1 egg plus 1 Tbsp water for egg wash
Oil for shallow frying
Divide shrimp in half, then take 2 from 1 pile and add to the other. Place the larger pile in a small food processor with the butter and pulse, scraping as needed, until a mousse forms. Scrape into a small bowl and add remaining ingredients up to sesame seeds.
Finely chop remaining shrimp and add to mixture in bowl. Mix well to combine, cover bowl and place in refrigerator for at least an hour.
Start oil heating in a 9-10 inch skillet, about 1/2 inch deep to 330 F.
Cut crusts from bread. Lightly brush with egg white. Spread 1/4 of the shrimp mixture over bread to edges. Lightly brush with egg wash then sprinkle with sesame seeds. Repeat with 3 remaining bread slices.
Gently and carefully place 2 slices of bread in skillet, shrimp mixture side down. Cook until you can see edges starting to brown. Carefully turn over with a spatula and allow other side of bread to brown. Remove from oil and allow to drain. Repeat with remaining 2 pieces.
Slice into triangles and serve immediately.