Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Cooked peeled medium-size shrimp, thawed if frozen |
| 1 \N | Piece ginger root, peeled, grated (3/4\") |
| 1 \N | Garlic clove, crushed |
| 2 teaspoons | Cornstarch |
| 1 \N | Egg white |
| 3 pinches | Five Spice Powder |
| \N \N | Salt to taste |
| \N \N | Fresh ground pepper to taste |
| 4 \N | Thin slices white bread, crusts removed |
| 3 tablespoons | Sesame seeds |
| \N \N | Vegetable oil for shallow frying |
| \N \N | Green onion daisies |
Drain shrimp well on paper towels.
Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well.
Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat ¾" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil.
Drain on paper towels. Cut into fingers and garnish with green onion daisies.