Directions

1. For the chili sauce, place 3 oz. water, rice vinegar and sugar into a small pot and bring to a boil, over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and add garlic and sambal and stir together.
2. In a small bowl whisk together the cornstarch and remaining 1 oz. of water to make a slurry for thickening the sauce. Pour cornstarch slurry into pot and stir together. Simmer for 1 minute, until sauce thickens and resembles a thin glaze (sauce will thicken further as it cools). Remove from heat and set aside.
3. For the shrimp paste add shrimp, tarragon, parsley, garlic, ground ginger, water chestnuts, egg white, sesame oil, salt, white pepper, and sesame seeds. Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed. Refrigerate for service.
4. Spread 1 1/2 tablespoons of mixture onto each triangle of bread and sprinkle with sesame seeds. Repeat until all bread squares have been smeared with shrimp paste. Refrigerate for 30 minutes.
5. Pour chili oil into a large pan and place over medium heat. Carefully place half of the triangles of bread, shrimp-side down, and fry for 3 to 4 minutes. Flip toasts over and fry for an additional 2 minutes.
6. Remove the toasts from the pan and drain on cooling rack or paper towels, before transferring to a platter and serving with sweet-chili sauce.