Combine shrimp, egg white low-sodium soy sauce, ginger paste, sliced scallions, potato starch, cilantro, sesame oil, Shaoxing wine, and thinly sliced garlic clove in the bowl of a food processor. Pulse until very finely chopped.
Use a knife to spread a thin layer of the shrimp mixture on top of each slice of bread. Sprinkle with sesame seeds.
Place enough neutral oil in a medium skillet over medium high heat.
When hot, place the shrimp toast shrimp-side down, cook until golden brown. Be careful when flipping as the oil will splatter.
Sprinkle immediately with a pinch of Kosher salt. Allow to cool slightly, then serve immediately!