In the work bowl of a food processor, place water chestnuts and ginger; pulse until finely minced. Scrape sides of bowl, and add shrimp, green onion, egg, cold butter, salt, and sesame seed oil; pulse until a paste consistency is reached with a few pieces remaining. Spread 1 tablespoon shrimp paste onto each bread slice, and cut in half diagonally.
In a small nonstick skillet, heat 2 tablespoons vegetable oil over medium heat. Carefully place two triangles in skillet, shrimp side down; fry until golden brown, 1½ to 2 minutes per side. Repeat with remaining 2 tablespoons vegetable oil and remaining shrimp triangles. Let drain on paper towels. Garnish with sesame seeds and green onion, if desired. Serve warm with Sweet Chili Sauce.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/shrimp-toast-points-recipe/