Add your shrimp, egg whites, salt, soy sauce, sweet soy sauce, oyster sauce, sesame oil, Thai chili sauce, ginger, garlic, green onions, and vinegar to a large blender and pulse until mostly combined. Feel free to leave chunks of shrimp.

Slice your bread into 8 pieces, and then slice each piece in half to make triangles.

Spread each triangle of bread with a dollop of shrimp mixture, spreading evenly onto the bread.

After your bread is prepared, spread your white and black sesame seeds in alternating stripes on a large cutting board. Carefully place each of your shrimp toast triangles shrimp-side down onto the sesame seeds. Be careful not to disturb the other seeds.

Heat a large wok with vegetable or peanut oil until hot (about 350°F). Place 3-5 pieces of shrimp toast in your hot oil, carefully, sesame seed side down.

Fry each batch of shrimp toast for 2-3 minutes on a side until golden brown. Drain on a wire rack or a paper towel-lined baking sheet.

Serve with soy sauce, chili mayonnaise, or duck sauce. Garnish with extra green onions.