1 tablespoon Cornflour
1 French baguette
4-5 tablespoons White sesame feed
4 tablespoon Oil, for deep frying, add more if required
1 sprig Coriander (cilantro) leaves, chopped, for garnishing
300 g Raw shrimps, peeled and chopped
1/2 teaspoon Minced garlic
2-Jan Fresh root ginger, finely chopped
2 Shallots, finely chopped
1 Egg, beaten
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper

In a bowl, mix shrimps, garlic, ginger, shallots, eggs, salt, pepper and cornflour. Chill in the refrigerator for at least 2 hours. Cut bread into 1 cm slices and spread thickly with shrimp mixture on one side, then pess that side down on to sesame seeds so that entire surface is covered by seeds, making sure seeds are firmly pressed into shrimp mixture. Heat oil in a wok or deep fryer to 180C (350F) and deep fry toasts, in batches, spread-side down, for 2-3 minutes until they start to turn golden brown around edges. Removed and drain on absorbent kitchen paper. Serve hot, garnished with chopped coriander leaves.