1. Combine kewpie mayo, sambal, honey, and 1 tsp sesame oil for the sauce and set aside.
2. Mince scallions. Peel and devein shrimp, then smash using a cleaver and mince into a coarse paste.
3. Add the minced shrimp to a bowl along with salt, sugar, MSG, white pepper, cornstarch, and egg white. Mix until fully incorporated before adding in 0.5 tsp sesame oil.
4. Cut the crust off of milk/white bread slices. Spread the shrimp filling evenly onto one slice, then top it off with another slice of bread, ensuring the filling does not leak out.
5. Deep fry the shrimp toast at 350°F for 3-4 minutes on each side until golden brown and crispy. Alternatively, to air-fry, spray the sandwich with oil and air-fry at 350°F for 10 minutes, flipping halfway through.
