Shrimp Toast

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Ingredients:
1/2 pound fresh shrimp
2 ounces pork fat
1 egg white
1/2 teaspoon rice wine (or dry sherry)
1/2 teaspoon salt
1/2 teaspoon fresh ginger root, minced
1 tablespoon cornstarch
5 slices white bread
1 teaspoon black sesame seeds
1 tablespoon minced ham (if desired)
6 cups oil for deep-frying

PEPPERSALT
2 tablespoons Szechuan peppercorns
2 tablespoons Salt

Directions:

1. 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 finelychop shrimp and pork fat.

2. Combine chopped pork fat and shrimp; chop to a fine paste.

3. Place shrimp paste in a medium bowl. Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch. Set aside.

4. Remove crusts from bread. Cut each slice into 4 squares.

5. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Garnish with sesame seeds and minced ham, if desired.

6. Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C). Reduce heat to medium.

7. 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 oilwith slotted spoon; drain on paper towels. Repeat with remaining breadsquares.

8. Sprinkle with Peppersalt and serve hot.

PEPPERSALT:

1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes. Remove saucepan from heat and let cool.

2. Grind peppercorns into a fine powder with a mortar and pestle orpepper grinder. Add salt and mix well.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!