Chinese Shrimp Toast
|Pork fat||2 Ounce|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|White bread slice||5|
|Black sesame seeds/Poppy seeds||1 Teaspoon|
|Minced ham||1 Tablespoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
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, poppy seeds and minced ham, if desired.
Heat 6 cups oil in a wok over high heat to 350°F (175°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 square and cook other side 30 seconds.
Remove from oil with slotted spoon; drain on paper towels.
Repeat with remaining bread squares.