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Start by peeling and deveining the shrimp. Season the shrimp with salt and baking soda, then cover and let it chill in the refrigerator for about 15 minutes.
Process the shrimp to create a smooth mousse, but set aside some shrimp to chop and mix in later for added texture.
In a mixing bowl, combine the chopped shrimp with diced water chestnuts, grated ginger, scallions, and cilantro.
In another bowl, whisk together the egg white, sugar, white pepper, toasted sesame oil, and chicken powder until everything is well blended.
Add the shrimp mixture to the egg white mixture in a food processor, along with some lard, and blend until the mixture is cohesive.
Incorporate cornstarch into the mixture to help bind any excess moisture and firm it up.
Gently fold the mousse back into the shrimp solids mixture, ensuring everything is well combined.
Spread the shrimp mousse evenly over slices of Japanese milk bread, making sure to cover the edges.
Dip the coated bread into untoasted sesame seeds to ensure they stick to the mousse.
Heat a nonstick pan with neutral oil and pan fry the shrimp toast for about 8 to 10 minutes on one side until the mousse is fully cooked.
Carefully flip the toast to brown the bread side for about 2 minutes until it turns golden brown.