Steps

1. Prepare the peeled shrimp. Sprinkle salt and potato starch on the peeled shrimp, rinse with water, and pat dry with paper towels.
   🕒 01:00
2. Mash the peeled shrimp using the flat side of a knife. It's okay to leave some chunky bits.
   🕒 01:20
3. Place the mashed shrimp in a bowl.
   🕒 01:59
4. Add a pinch of salt, a pinch of pepper, and 1 tsp of cooking sake to the bowl and mix until it becomes sticky. (This is the key!) The salt helps the mixture become sticky.
   🕒 02:26
5. Add 1 tsp of beaten egg and mix well.
   🕒 02:57
6. Add 1/2 tsp of potato starch and mix to combine. (This is the key!) The potato starch prevents the shrimp from becoming too tough.
   🕒 03:21
7. Lightly coat both sides of the bread with potato starch.
   🕒 03:51
8. Spread the shrimp mixture evenly over the entire surface of the bread.
   🕒 04:04
9. Sprinkle 5g of dried sakura shrimp over the shrimp mixture. (This is the key!) Sprinkling dried sakura shrimp creates a synergistic effect with the raw shrimp, further enhancing the flavor.
   🕒 04:48
10. Heat about 3 tbsp of vegetable oil in a frying pan to around 160°C (320°F). (This is the key!) A good temperature indicator is when a small piece of shrimp sizzles and makes a 'chili chili chili' sound when added.
    🕒 05:20
11. Place the bread, shrimp-side down, into the frying pan and pan-fry over medium-low heat for about 1 minute 30 seconds.
    🕒 06:02
12. Once golden brown, flip and cook the other side similarly.
    🕒 06:40
13. When both sides are golden brown, transfer to paper towels to drain excess oil. Layer with fresh paper towels to remove any remaining oil.
    🕒 08:07
14. Cut the shrimp toast into bite-sized pieces.
    🕒 08:35
15. Arrange randomly on a plate, sprinkle with ground Sichuan pepper to taste and sansho leaves (optional) to taste, and serve. (This is the key!)
    🕒 09:26