Shrimp Toast (Mandarin)

1/2 lb. shrimp (fresh)

1 tbsp. Cornstarch

6 cups of Oil, to deep-fry

2 ozs. Pork fat

1/2 tsp. Salt

1 tsp. Black sesame or poppy seeds

1 Egg (whites only)

5 white bread slices

1/2 tsp. dry sherry or Rice wine

1/2 tsp. minced ginger root (fresh)

2 tbsps. Szechuan peppercorns

1 tbsp. ham, minced

2 tbsps. Salt

Shrimps should be deveined and shelled. Rinse the shrimps then pat it dry using some paper towels. Shrimps should be flattened using the broad side of the cleaver so that it will be easier to chop them. Chop pork fat & shrimps using the cleaver.

Mix together shrimps & pork fat until it resembles that of a paste. Put the paste into a medium-sized bowl. Using a spoon or using your hands blend together the cornstarch, ginger root, salt, wine, egg white with the shrimp paste.

Take crusts off the bread then slice them in four squares. Put 1 tsp. of the paste onto each bread square then gently press it. Place ham and sesame seeds on the top if you want.

6 cups of oil on high at

350′ F. Lower heat to around medium then gently lower the bread squares with the shrimp sides facing down onto the heated oil using a slotted spoon.

4 -5 squares at one time just until the bread edges are golden (1 min.). Turn the bread then continue to fry the other side for 30 secs. Take the bread squares out of the oil using a slotted spoon then drain them on paper towels.

Continue frying until all of it is done then this dish is best served hot and sprinkle it with some peppersaltThis dish makes around 20 pcs. of appetizers.

1 min., add in peppercorns then stir-fry them for 5 mins. Take the saucepan out of the heat then allow it to cool.

Ground the peppercorns into a very fine powder using a pestle and mortar or a pepper grinder then add in salt and mix them well. Peppercorns can be stored inside a container with a tight cover. This recipe makes around 1/4 cup.