Place the deveined and deshelled shrimp in a food processor along with the egg white, cornstarch, rice wine, black pepper, and salt.

Blend the mixture until it forms a smooth, sticky paste.

Transfer the shrimp paste to a bowl and fold in the finely chopped green onions.

Take the slices of white bread and cut off the crusts to create even squares.

Spread a generous layer of the shrimp mixture onto one slice of bread, then top it with another slice to create a sandwich.

Gently press down to ensure the shrimp mixture adheres well to the bread.

Repeat with the remaining slices and shrimp mixture.

Cut each sandwich into smaller squares or rectangles, depending on your preference (usually halves or quarters work best).

Preheat your air fryer to 375°F (190°C).

Lightly spray both sides of the shrimp sandwiches with canola oil spray to ensure a crispy finish.

Place the sandwiches in the air fryer basket, ensuring they are not overcrowded. You may need to work in batches.

Air fry the shrimp toast for 8-10 minutes, flipping halfway through until both sides are golden brown and crispy.

Once cooked, remove the Menbosha from the air fryer and let them cool slightly before serving.

Serve the crispy shrimp toast hot, optionally with a dipping sauce such as sweet chili or soy-based sauce for added flavor.