In a food processor blend the garlic, ginger, rice wine, sugar, cornstarch, egg white, and soy sauce. Add the shrimp, pulsing the motor, until mixture is paste-like but not completely smooth. Transfer to a bowl. †Stir in jicama and scallions.
Heat peanut oil in a deep saucepan over moderately high heat until it registers 350 degrees F on deep-fat thermometer. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice), spreading evenly to edges of bread. Sprinkle with sesame seeds, pressing gently to stick.
Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles. Garnish with cilantro sprigs. Drizzle with Wasabi Sauce and serve immediately.
Yield: 24 shrimp triangles