Cheers … To Shrimp Toast !

2 oz 56g Pork fat

1 Egg white

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

1/2 teaspoon 2 1/2ml Salt

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

1 tablespoon 15ml Cornstarch

5 White bread

1 teaspoon 5ml Black sesame seeds - or poppy seeds

1 tablespoon 15ml Minced ham - if desired

6 cups 1422ml Oil - for deep-frying -peppersalt-

2 tablespoons 30ml Szechwan peppercorns

2 tablespoons 30ml Salt

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.

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 (175F C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

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. Sprinkle with Peppersalt, if desired and serve with sweet and sour dipping sauce. Makes 20 appetizers

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.

Photo Credit: Benny Doro

Photo Credit: Spork or Foon

Photo Credit: Booksworm Tweet