Title: Shrimp Toast (Mandarin)
Categories: Appetizer Seafood
Yield: 20 Servings
| 1/2 | lb | Fresh shrimp |
| 2 | oz | Pork fat |
| 1 | | Egg white |
| 1/2 | ts | Rice wine; or dry sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ginger root; minced |
| 1 | tb | Cornstarch |
| 5 | sl | White bread |
| 1 | ts | Black sesame seeds; or poppy |
| 1 | tb | Minced ham; if desired |
| 6 | c | Oil; for deep-frying ----peppersalt (optional)-- |
| 2 | tb | Szechuan peppercorns |
| 2 | tb | Salt |
Recipe by: "Roberta K. Merkle" 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 spooon or your
hands to mix shirmp 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 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. 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 Peppersalt, if
desired. Makes 20 appetizers
Peppersalt Heat a medium saucepan over medium-low heat 1 minute. Add
peppercorns and stir-fry 5 minutes. REmove saucepan from heat and lett
cool. Grind peppercorns into a fine powder with a mortar and pestle or
pepper grinder. Add salt; mix well. Store in a tightly convered container.
Makes about 1/4 cup.
>From Chinese Cookery by R. Cheng and M. Morris.