Steps

1. Coat 70g of peeled shrimp with salt and potato starch, rub, and thoroughly pat dry.
   🕒 00:52
2. Finely chop the rinsed peeled shrimp with a knife until it forms a paste.
   🕒 01:13
3. To the shrimp paste, add a pinch of salt and a pinch of pepper, and mix well.
   🕒 01:20
4. Gradually add 1 egg white in 2-3 additions, mixing thoroughly each time.
   🕒 01:30
5. Add 1/2 tsp of potato starch to the mixed shrimp paste and combine.
   🕒 01:52
6. Remove the crusts from 2-3 slices of bread and cut each slice into 3 pieces.
   🕒 02:09
7. Lightly dust one side of each cut bread slice with a small amount of extra potato starch (not from the seasoning list).
   🕒 02:24
8. On the side dusted with potato starch, spread the shrimp paste evenly, like applying butter.
   🕒 02:31
9. In a bowl, combine 1 tbsp flour, 1 tbsp water, and a pinch of baking powder to create the batter.
   🕒 02:56
10. Coat the peeled butterbur (fukinoto) with the batter.
    🕒 03:11
11. Randomly attach the batter-coated butterbur onto the bread slices spread with shrimp paste.
    🕒 03:22
12. Heat frying oil to 180℃ (350℉). Carefully place the shrimp toasts into the oil, shrimp-paste side down.
    🕒 03:50
13. Flip the toasts using chopsticks and fry until golden brown.
    🕒 03:54
14. Remove the fried shrimp toasts from the oil and place them on paper towels to drain excess oil.
    🕒 04:40
15. Fry the cut-off bread crusts in the same frying oil.
    🕒 04:51
16. Mix granulated sugar with cinnamon powder or Chinese Five Spice Powder.
    🕒 06:46
17. Generously coat the fried bread crusts with the mixed granulated sugar and arrange for serving.
    🕒 06:58