• Step 1

  Make shrimp paste: Process peeled shrimp in batches, until shrimp is pasty; transfer to large bowl. Add egg whites, chili sauce, lemongrass blend, ginger blend, zest, shallots, green onions, cilantro, and salt. Mix until well-combined.

• Step 2

  Cut off bread crusts; spread paste in a thin, even layer over each slice. Halve each slice diagonally; sprinkle with sesame seeds. Set aside.

• Step 3

  Add lemon butter sauce to saucepan on MED-LOW. Heat about 5 min until warmed. Continue to keep sauce warm while you finish preparing toasts.

• Step 4

  Add oil to pan on MED-HIGH, creating a 1/4-inch layer.

• Step 5

  Place toasts, shrimp-side down, in pan. Cook until color begins to turn paper-bag brown; flip over and continue to cook until all toasts are evenly golden-brown in color, about 1 1/2 min per side, adding more oil if necessary.

• Step 6

  Remove toasts from pan as they finish; drain on paper towels. Serve with lemon butter sauce.

• Keep toasts in preheated 350-degree oven to keep warm prior to serving. • Cut toast halves after frying for "party portions."

Note: When servings & ingredients are modified, nutrition & directions may vary.