Shrimp Toast

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Dim Sum

Shrimp Toast

These are so delicious that you could make triple the recipe and not have enough. Make sure to drain them well and serve them hot!
1 pound shrimp
4 ounces pork fat (yes really)
2 egg whites
1 teaspoon rice wine
1 teaspoon salt
1 teaspoon ginger, minced
2 tablespoons cornstarch
10 slices white bread
2 teaspoons sesame seeds
3 quarts oil -- for deep-frying
-----Peppersalt -----
1/4 cup Szechuan Peppercorns
1/4 cup Salt

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 finely chop shrimp and pork fat.

2. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl.

3. Use a spoon or your hands to mix shirmp paste with egg white, wine, salt, ginger root and cornstarch; set aside.

4. Remove crusts from bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Sprinkle with sesame seeds.

5. Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

6. 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. Watch carefully! Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining bread squares.

7. Sprinkle with Pepper salt and serve hot.

Peppersalt
1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes.

2. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder.

3. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup.

   

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