PREP TIME: 40 min.
COOK TIME:1-2 min.
YIELD: 20 Appetizers
1/2 lb. fresh shrimp
2 oz. pork fat
1 egg white
1/2 tsp. rice wine - or dry sherry
1/2 tsp. salt
1/2 tsp. fresh ginger root - minced
1 tbsp. cornstarch
5 slices white bread
1 tsp. black sesame seeds - or poppy
1 tbsp. minced ham - if desired
6 C oil - for deep-frying (optional)
2 tbsp. szechuan peppercorns
2 tbsp. salt
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 of oil in a wok over high to 350 degrees. Reduceheat 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 1minute. 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 let
cool. Grind peppercorns into a fine powder with a mortar and pestle or
peppergrinder. Add salt; mix well. Store in a tightly covered
container. Makes about 1/4 cup.
