Prep the shrimp mix

1. Pat the shrimp dry with a paper towel, then roughly chop.
   
2. In a bowl, combine shrimp, egg white, sesame oil, chicken powder, YumYum seasoning, sugar, cornstarch, garlic, ginger and Shaoxing wine.
   
3. Mix until it forms a sticky paste not completely smooth, just slightly chunky for texture.
   

Build the toasts

1. Divide the shrimp mixture evenly and spread it over half of the bread slices, edge to edge.
   
2. Top each with another slice of bread to form sandwiches. Press down gently so they stick together.
   
   

Fry time

1. Heat oil in a wok or deep pan to 170 °C / 340 °F.
   
2. Fry the sandwiches in batches for 3-4 minutes per side, until golden and crispy.
   
3. Flip and cook the other side for another minute or so, until both sides are evenly browned.
   
4. Remove and drain on paper towels to keep them crisp.

Serve & dunk

1. Cut each sandwich diagonally into halves or quarters your choice depending on the vibe (classic triangles or bite-sized squares).
   
2. Serve hot with Chilli sauce or sriracha mix with a side of kewpie mayo for dipping.