Oh, man, hello to my new everything. I grew up eating shrimp toast, an Aussie favorite, and rediscovered it as it had a bit of a renaissance in the restaurant scene. I love it because it takes like zero time to whip up and you can keep it warm in the oven until you serve it to friends, or if you're trying to consume it all by yourself in shifts. You might need a shrimp toast spotter, because you will eat them all. Amanda, my sister, is a terrible shrimp toast spotter. She totally enables me. So, yeah…luckily shrimp toast is easy to make, so I can just make more. Problem solved.
Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!