Rinse frozen shrimp under cold water in a colander until thawed.  Let drain for a minute or two.

In a food processor, blitz together thawed shrimp with 1 tbsp of Thai yellow paste until smooth.

Place 1-2 tbsp of the curried shrimp paste onto each piece of bread. Spread evenly and press down making sure to seal the edges to the bread using the back of a fork or spatula. Make sure the paste is sticking to the bread otherwise it will come apart when frying.

Sprinkle the raw shrimp toast with sesame seeds and lightly press the seeds down into the spread.  This will help them stick and not detach when frying.

Using a sharp knife, cut the toast diagonally into 4 triangles.   After cutting, make sure that the shrimp paste is still sealed and sticking to the bread.

In a large frying pan or wok, heat a generous amount of oil over medium-high heat.  When the oil is hot (you’ll know if you drop a little bit of batter into it and the oil bubbles around it), fry the toasts in hot oil until golden.  This shouldn’t take too long (about 3-4 minutes at most).

Remove from oil and let drain on paper towns to soak up any excess oil.  Feel free to sprinkle more sesame seeds on top.

Sprinkle with chopped scallions when ready to serve and pair with a small bowl of Chinese black vinegar to dip it.