Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound shrimp

  3. 4 ounces pork fat

  4. 2 egg white

  5. 1 teaspoon rice wine -- or dry sherry

  6. 1 teaspoon salt

  7. 1 teaspoon ginger -- minced

  8. 2 tablespoons cornstarch

  9. 10 slices white bread

  10. 2 teaspoons sesame seeds

  11. 2 tablespoons ham -- minced

  12. 3 quarts oil, for deep-frying--peppersalt

  13. 1/4 cup szechuan peppercorns

  14. 1/4 cup salt

Instructions Jump to Ingredients ↑

  1. Shell and devein shrimp. Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Use cleaver to finely chop shrimp and pork fat.

  2. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl.

  3. Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.

  4. Remove crusts from bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Garnish with sesame seeds and minced ham, if desired.

  5. Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

  6. Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute. Turn each bread and cook other side 30 seconds. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining bread squares.

  7. Serve hot. Sprinkle with Peppersalt, if desired.

  8. Peppersalt 1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes.

  9. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder.

  10. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup.


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