Ingredients:

• ¼ pound peeled and veined shrimp
• 4 tablespoons soy sauce
• 3 garlic cloves, grated
• 1 inch ginger root, grated
• 1 tablespoon prepared chili garlic sauce
• 1 tablespoon furikake seasoning
• 5 potato skins (prepared, frozen)
• 2 cups all purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs
• 5 tablespoons unagi sauce
• 2 tablespoons ube powder
• 1 tablespoon toasted sesame seeds
• Chopped scallions, as needed

Directions:

1. To start add the peeled and veined shrimp to a food processor, then add soy sauce, togarashi, garlic, ginger, garlic chili sauce, and furikake seasoning. Pulse until combined. Then transfer to a piping bag. 
2. Pipe the shrimp paste into a potato skin, then dust with flour and dredge in egg and panko bread crumbs. Fry at 325°F until golden brown and the shrimp is cooked all the way through.
3. Cut the potato skin shrimp toast into halves, then top with unagi sauce, ube powder, toasted sesame seeds, and chopped scallions to serve.