Flatten the slices of bread with your palm and toast until lightly brown. Cut each piece into 4 equal triangles.
Blend the the shrimp paste ingredients together in a food processor until a thick paste consistency is formed. Spread the paste evenly onto the toasts and sprinkle the sesame seeds on top.
Heat the groundnut oil to 170°C in a wok and add the toasts to the oil with the shrimp side down in the oil. Remember not to overcrowd the wok. Cook for roughly 30-45 seconds on both sides and remove with a slotted spoon onto kitchen paper.
Combine the salad ingredients together and serve with the toasts on top.