Calamari Toast with Hawthorn Sweet-and-Sour Sauce

将2杯水，番茄酱，李子酱，醋，鹰丝和芙蓉花组合在中等锅中。在培养基上煮沸。煮沸，偶尔搅拌，直到鹰片完全溶解，约6分钟。将热量降低至中等；小火煮，偶尔搅拌，直到流鼻涕，但厚实并减少了三分之一，约25分钟。将杯子或小碗量压成2杯；放置直到准备使用。

Combine squid, 5 ounces shrimp (about 10 shrimp), potato starch, egg white, lard, sugar, salt, ginger, garlic, wine, shrimp paste, white pepper, and sesame oil in bowl of a food processor. Pulse just until mixture forms a barely smooth paste, about 10 pulses. Transfer squid mixture to a bowl. Cut remaining 3 ounces shrimp (about 5 shrimp) into small pieces. Fold shrimp pieces and minced chives into squid mixture. Refrigerate mixture until ready to use.

Pour vegetable oil into a large skillet or Dutch oven to a depth of 1/4 inch. Heat over medium-high until oil reaches 350°F. Add a teaspoon of squid mixture to hot oil, and cook until a thermometer inserted in thickest portion of squid piece registers 145°F, about 2 minutes. Remove from oil using a spider. Taste and add additional salt or white pepper to squid mixture, if desired; repeat, if desired.

Spread 1/4 cup squid mixture onto 1 side of each bread slice. Coat top of squid mixture on each slice with 1 tablespoon sesame seeds. Gently press sesame seeds into squid mixture; shake off excess. Cut each bread piece into 4 triangles. Working in 4 batches, place bread triangles, squid side down, in hot oil. Cook until golden and crispy, 3 to 4 minutes, flipping halfway through cook time. Transfer to a wire rack to drain; let cool about 5 minutes. Serve with sauce.