Chinese Shrimp Toast

Remove the crusts from 4 bread slices and cut each slice into 4 equal squares. Coarsely mince 250 g peeled shrimp with the flat side of a knife so some texture remains. Add 1 tablespoon potato starch, 1 egg white, 10 g melted butter, and 0.5 teaspoon salt. Stir in one direction until the mixture becomes sticky enough to hold its shape. Place a rounded portion on one bread square, cover it with a matching square, and press the edges lightly so the filling stays inside. Heat 500 ml cooking oil in a deep pan to 130C. Begin frying at this lower temperature so the shrimp filling cooks before the bread becomes too dark. When the shrimp is opaque and the center of the filling, including the egg white, reaches at least 71C, raise the oil to 150C. Continue only until the bread is evenly golden, then lift the pieces out and drain thoroughly. Match the bread squares by size before assembly because uneven edges can separate in the oil.