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 seeds

  10. 1 tablespoon 15ml Minced ham - if desired

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

  12. 2 tablespoons 30ml Szechwan peppercorns

  13. 2 tablespoons 30ml Salt


  15. 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.

  16. 4 squares. Mound

  17. 1 rounded teaspoon shrimp paste on each square of bread and press gently. Garnish with sesame seeds and minced ham, if desired. Heat

  18. 6 cups oil in a wok over high to

  19. 350F (175F C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

  20. 4 or 5 at a time until edges of bread turn golden, about 1 minute. Turn each bread and cook other side

  21. 30 seconds. Remove from oil with slotted spoon; drain on paper towels.

  22. Repeat with remaining bread squares. Sprinkle with Peppersalt, if desired and serve with sweet and sour dipping sauce. Makes 20 appetizers

  23. 1 minute. Add peppercorns and stir-fry

  24. 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.

  25. Photo Credit: Benny Doro

  26. Photo Credit: Spork or Foon

  27. Photo Credit: Booksworm Tweet


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