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In a bowl, combine 1 cup of potato starch with 3 cups of water. Allow it to sit for about 30 minutes until the starch settles at the bottom, forming a thick layer.
In a pan over medium-low heat, sauté the minced garlic until it turns lightly golden.
Add ¼ cup of water, 2 tablespoons of honey, 2 tablespoons of soy sauce, and MSG to the pan. Stir in the potato starch slurry and let it simmer until the sauce becomes glossy and thick. Set this mixture aside.
In another bowl, mix together the shrimp, egg white, 1 teaspoon of neutral oil, salt, garlic powder, white pepper, and dashi powder (if using). Let this mixture rest for 15 to 30 minutes while the starch settles.
Carefully pour off the water from the starch bowl. Scrape out the thick starch paste at the bottom and mix it with the shrimp until they are fully coated.
Heat about ¼ inch of neutral oil in a pan over medium heat. Add all the shrimp mixture at once, spreading it evenly to form a pancake.
Fry the pancake for 2 to 3 minutes on each side until it is crispy, golden, and lightly chewy.
Slice the pancake, drizzle it with the honey garlic sauce, and enjoy!