Fill a large bowl with cold water and a handful of ice. Slice the scallions into thirds: the whites, the middle, and the ends. Set the roots/whites aside. Thinly and vertically slice the remaining two thirds and place them in the ice bath. Place the entire ice bath to the fridge. Thinly slice the leftover scallion whites into small rings and place in a blender or food processor.
Add the shrimp, egg, cornstarch, soy sauce, sugar, salt, black pepper, sesame oil, garlic, and ginger to the same blender. Blend on medium speed and pulse until everything is incorporated and has a thick, paste-like consistency.
To make the parathas, add 1 tsp sesame or neutral oil to a nonstick pan on medium heat. Add the frozen paratha and fry on both sides till completely golden brown and cooked through. Turn the heat to low and spoon 2-3 Tbsp of shrimp paste onto the open side of the paratha. Spread with the back of the spoon until the shrimp paste reaches the edges. Sprinkle a handful of sesame seeds on top and immediately flip to cook shrimp side down. Pat the paratha to evenly cook the shrimp side for 4-5 minutes on very low heat. Repeat with remaining parathas
To make the scallion salad, drain the ice water from the bowl and add the cilantro, vinegar, and sugar. Toss till sugar has dissolved and taste. Serve shrimp parathas with a handful of salad and enjoy!