In small nonstick skillet, heat 2 tsp/10 mL of the oil over medium heat; fry garlic until golden brown, about 3 minutes. Transfer to bowl; whisk in egg, cornstarch, ground coriander, salt and white and cayenne peppers. Using side of chef's knife, smash each shrimp forcefully; chop roughly and add to bowl with pork, green onions, coriander and kaffir lime leaf. Using wooden spoon, beat well in one direction only until thoroughly mixed.

Cut off crusts from bread. Divide shrimp mixture into eight portions and spread evenly to edges of bread. Cut each slice diagonally into 4 pieces. (Make-ahead: Refrigerate between layers of waxed paper for up to 4 hours.)

In saucepan or deep fryer, heat remaining oil to 350F/180C; fry toasts, beginning with shrimp side down and turning once, in batches, until golden brown and shrimp mixture is cooked through, about 1 minute. Drain on paper towels. (Make-ahead: Let cool; layer between waxed paper in airtight container. Refrigerate for up to 2 days; reheat in 450F/230C oven until hot, about 6 minutes.) Serve with lime wedges.

Makes 32 pieces.