If not using a food processor to make the shrimp paste, use a big cleaver to smash each peeled and deveined shrimp into a thin layer on a cutting board. Finely minced the shrimp and continue until each shrimp is processed. Once all of the paste has formed, finely chop the shrimp paste for a finer mince.

To the shrimp paste combine green onions, cornstarch, egg white, soy sauce, sesame oil, ginger powder, and white pepper. Mix well with your hands for 2 minutes to get the consistency more bouncy and chewy.

Trim off the crust from the milk/white bread.

Split the shrimp paste into 4 equal parts (you can also make up to 6 servings/toasts) and spread it on one piece of bread, evenly. Top the second piece of bread on top. (Optional: cut the toast in half to ensure it’s cooked evenly)

FRYING: Heat cooking oil to 300F and gently add one fully toast into the oil. Fry for 5-6 mins on each side or until the crust is a deep golden color and shrimp paste is cooked through.

AIR FRYER: Generously spray avocado oil (or cooking oil) on both sides of the toast. Set air fryer to 350F to cook the toast for 14-16 mins. Flip the toast half way through the cooking time for a golden toast on each side. Internal temperature should be 145F

In a small bowl combine Kewpie mayo, soy sauce, and sambal chili paste together. Mix well.

Slice the toasted in half and serve with mayo dipping sauce. Enjoy!