1. Toast the sesame seeds in a dry pan until they begin to brown, shaking frequently to prevent them from burning.
2. If using dried shrimp, soak in warm water until soft. Drain thoroughly and squeeze out excess water. Chop them finely. Combine the dried and fress shrimp, garlic, ginger, grated onion, egg, salt, and black pepper, and knead together with your hands. The mixutre should be stiff but not too stiff to spread. If it is to runny, dust with the cornstarch.
3. Cut the French bread into 1/2 inch slices or cut the slices of bread into triangles or shape using pastry cutters. Press the sesame seeds firmly into the shrimp mixture, using the back of a wooden spoon so that the shrimp mixture is also pressed firmly on to the bread. Refrigerate for 2 hours or longer if possible.
4. Heat enough oil to just deep-fry the rounds, shrimp side down, for 1 minute. Using a pancake turner, turn carefully and fry the other side for a further minute. Drain on a paper towels and serve hot.