1. Coarsely chop the shrimp. Place the water chestnuts, egg white, sherry, 1 tablespoon green onion, cornstarch, 1 teaspoon ginger, salt, and chile oil in a food processor. Pulse, turning machine on and off, for 5 to 8 seconds or until mixture is finely chopped.
2. Cut each bread slice diagonally into 4 triangles. Spread triangles evenly on 1 side with a thin layer of shrimp mixture.
3. Heat 1/2 inch of vegetable oil in a large deep skillet to 375 degree F. Add triangles, a few at a time, shrimp side down, to hot oil. Fry for 1 to 1-1/2 minutes or until golden, turning once. Drain on paper towels.
4. For sauce, combine the soy sauce, sherry, 2 teaspoons onion, 1/2 teaspoon ginger, and sesame oil in a small bowl. Transfer toasts to a serving platter and serve with sauce. Makes 48 appetizers.