Yield: 4 servings
|6 ounces||Cooked peeled medium-size shrimp, thawed if frozen|
|1 \N||Piece ginger root, peeled, grated (3/4\")|
|1 \N||Garlic clove, crushed|
|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.