1 oz lean salt pork, blanched
in boiling water for 5 minutes to remove excess salt
2 tbsp rice wine or dry sherry
salt and white pepper to taste
2 egg whites, beaten until
frothy
2 tbsp cornstarch
1 tsp very finely chopped
parsley
1 egg, lightly beaten
10-12 thin slices of white
bread, cut into rounds, squares or triangles
vegetable oil for deep-frying
Method:
Put
the shrimps and salt pork in a dish and chop and
pound them together until they are pulpy. Beat in
the wine or sherry, seasoning, egg whites, half the
cornstarch and parsley until the mixture forms a
thick paste. Alternatively, put all the above
ingredients in a blender and puree until smooth.
/beat the remaining cornstarch and egg together,
then lightly brush the mixture over the bread
shapes. Spread the shrimp paste over the bread
shapes.
Fill
a large saucepan one-third full with oil and heat
until very hot. Carefully lower the shrimp toasts
into the oil, a few at a time, and fry for about 3
minutes, shrimp side up. (You may have to use a
slotted spoon to keep the toasts this side up.) Turn
over and fry for a further 3 minutes on the other
side, or until they are deep golden brown and crisp.
Remove from the oil and drain thoroughly on kitchen
towels. Serve piping hot.
Dim Sum Recipes - Shrimp Toast
