Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp; peeled and deveined |
| ¼ pounds | Water chestnuts |
| ½ cup | Chopped fresh cilantro |
| ¼ pounds | Fresh pork fat |
| 4 \N | Egg whites |
| 5 tablespoons | Cornstarch |
| \N \N | Salt and white pepper to taste |
| 8 slices | White bread |
| ½ cup | White sesame seeds |
| \N \N | Oil for deep-frying |
Chop the shrimp, water chestnuts, and cilantro very fine. Grind the pork fat and add to the shrimp mixture. Stir the egg whites one at a time into the mixture. Add the cornstarch and stir with a wooden spoon for several minutes until very thick. Season with salt and white pepper. Remove the crusts from the bread. Cut each slice in half. Spread the bread halves with the shrimp mixture and sprinkle the surface with sesame seeds. Deep-fry in hot cooking oil until golden. Drain on paper towels, arrange on a platter, and serve while hot. Cilantro is sometimes found under the names Chinese parsley or fresh coriander.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .