Before cooking, put squid in the freezer for about 30 minutes (optional).
Wash and pat squid as dry as you can. Add squid, garlic, shallot, dill, cornstarch and black pepper in a food processor.
Process into a smooth and sticky mixture.
Remove the crust from bread slices and then cut bread into squares, sticks, or whatever shape you like.
Spread 1 1/2 to 2 teaspoons of squid mixture onto each piece of bread.
Heat 1 inch of oil in a frying pan. Once oil reaches 350F, add the squid toasts with the squid side down. Cook only a few toasts at a time. When the squid side has turned golden brown, about a minute, flip and fry the bread side until golden brown. Transfer to a plate lined with paper towel with the bread side touching the paper towel to drain oil.
Whisk together all ingredients for the vinegared soy sauce. Serve squid toasts hot with either the vinegared soy sauce or sweet chili sauce.