Preheat the oven to 200°C. In a small pan on the stove, toast the sesame seeds until golden (takes 2-3 minutes and they can burn fast). If they are already toasted, skip this step. Take out the frozen puff pastry sheets from the freezer and lay them out to defrost, this happens in a matter of minutes. Cut the squares up diagonally to create triangles.
Drain the shrimp from all moisture and pat them dry. Then add all the ingredients to a food processor: shrimp, ginger, onion powder, garlic granules, sesame oil, sugar, soy sauce, egg white, vinegar and black pepper. Blitz until everything comes together in a paste.
Gently take each puff pastry triangle with your hand and top it with the shrimp mix (about 2-3 tsp for each one). Then sprinkle generously with the toasted sesame seeds.
Bake a 200°C for 30-35 minutes or until crispy and golden. I serve them with sweet chili sauce, sahtein!
