1/2 lb medium shrimps, peeled and deveined
6 slices of bread
Salt for refreshing shrimp, plus 1/4 tsp
1/2 tsp cornstarch
1/4 tsp sugar
1/8 tsp black pepper
2 cloves garlic, minced
2 green onions, minced
1 egg, egg white and yolk seperated
1/2 tbsp cooking oil
2 tbsp butter, melted
1/4 tsp water

Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. In a bowl, combine the shrimp, 1/4 tsp salt, cornstarch, sugar, pepper, garlic, egg white, oil and mix well. Transfer to a food processor and process until a coarse paste formed. Return the paste to the bowl and mix in the green onions.
Coat a nonstick baking sheet with the butter and place it on a metal rack. To make each toast, use a bread or dinner knife to spread a 1/4 inch thick layer of the shrimp paste on the top of the bread slice. The paste should be as thick as the toast and cover all the corners. As the bread slices are topped, place them on the prepared baking sheet. Discard any leftover toasts or save for another use.
In a small bowl, stir together the egg yolk and water to make an egg wash. Brush the tops of the toasts with the egg wash. Keep brushing until all are done.
Preheat the oven to 350F. When the oven reaches the set temperature, place the track with toasts in the middle of the oven and bake the toasts for 10 to 12 minutes, or until the shrimp paste has turned pink orange and toast bottoms are golden brown. Let cool for 5 minutes before serving.

(Adapted from