Shrimp Toast (Mandarin)

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh shrimp
2 oz	56g	Pork fat
1		Egg white
1/2 teaspoon	2.5ml	Rice wine - or dry sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Fresh ginger root - minced
1 tablespoon	15ml	Cornstarch
5		White bread
1 teaspoon	5ml	Black sesame seeds - or poppy
1 tablespoon	15ml	Minced ham - if desired
6 cups	1422ml	Oil - for deep-frying
		(optional) --
2 tablespoons	30ml	Szechuan peppercorns
2 tablespoons	30ml	Salt

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.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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