Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh shrimp

  2. 2 oz 56g Pork fat

  3. 1 Egg white

  4. 1/2 teaspoon 2 1/2ml Rice wine - or dry sherry

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Fresh ginger root - minced

  7. 1 tablespoon 15ml Cornstarch

  8. 5 White bread

  9. 1 teaspoon 5ml Black sesame seeds - or poppy

  10. 1 tablespoon 15ml Minced ham - if desired

  11. 6 cups 1422ml Oil - for deep-frying --

  12. 2 tablespoons 30ml Szechuan peppercorns

  13. 2 tablespoons 30ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl. Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside. 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. Heat 6 cups oil in a wok over high to 350F (175C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon. 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. Serve hot. Sprinkle with Pepper and salt, if desired. Makes 20 appetizers Pepper and salt Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup. From Chinese Cookery by R. Cheng and M. Morris.


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