In a food processor, combine the shrimp, ginger, garlic, soy sauce, sesame oil, sriracha, black pepper, and green onions. Pulse until the mixture is smooth but still slightly chunky.

Spread a generous layer of the shrimp mixture onto each slice of bread, covering it completely.

Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.

Dredge each slice of bread with shrimp in the flour, then dip it into the egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the bread slices, shrimp side down, in batches. Fry for about 3-4 minutes until golden brown and crispy. Flip and cook for an additional 2-3 minutes.

Remove the toast from the skillet and drain on paper towels. Serve hot, garnished with extra green onions or a drizzle of sriracha if desired.