|½ pounds||Fresh shrimp|
|2 ounces||Pork fat|
|½ teaspoon||Rice wine; or dry sherry|
|½ teaspoon||Fresh ginger root; minced|
|5 slices||White bread|
|1 teaspoon||Black sesame seeds; or poppy|
|1 tablespoon||Minced ham; if desired|
|6 cups||Oil; for deep-frying ---peppersalt (optional)--|
|2 tablespoons||Szechuan peppercorns|
Recipe by: "Roberta K. Merkle" <rmerkle@...> 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 ¼ cup.
>From Chinese Cookery by R. Cheng and M. Morris.
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