| 1 | Recipe by: "roberta k. |
| 2 | Rinse and pat dry with a paper towel. |
| 3 | Flatten each shrimp with the broad side of a cleaver to make chopping easier. |
| 4 | Use cleaver to finely chop shrimp and pork fat. |
| 5 | Combine chopped pork fat and shrimp; chop to a fine paste. |
| 6 | Place shrimp paste in a medium bowl. |
| 7 | Use a spooon or your hands to mix shirmp paste with egg white, wine, salt, ginger root and cornstarch; set aside. |
| 8 | Remove crusts from bread. |
| 9 | Cut each slice into 4 squares. |
| 10 | Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. |
| 11 | Garnish with sesame seeds and minced ham, if desired. |
| 12 | Heat 6 cups oil in a wok over high to 350 °F (175 degrees c). |
| 13 | Reduce heat to medium. |
| 14 | Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon. |
| 15 | Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute. |
| 16 | Turn each bread and cook other side 30 seconds. |
| 17 | Remove from oil with slotted spoon; drain on paper towels. |
| 18 | Repeat with remaining bread squares. |
| 19 | Serve hot. |
| 20 | Sprinkle with peppersalt, if desired. |
| 21 | Makes 20 appetizers |
| 22 | peppersalt heat a medium saucepan over medium-low heat 1 minute. |
| 23 | Add peppercorns and stir-fry 5 minutes. |
| 24 | Remove saucepan from heat and lett cool. |
| 25 | Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder. |
| 26 | Add salt; mix well. |
| 27 | Store in a tightly convered container. |
| 28 | Makes about ?cup. |
| 29 | >from chinese cookery by r. |
| 30 | Cheng and m. morris. |
