| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Dim sum, Snacks, Chinese |
16 |
Snacks |
INGREDIENTS
| 4 |
|
Meadium-thick slices White bread |
| 1 |
oz |
Pork fat |
| 1 |
lb |
Peeled cooked prawns |
| 2 |
tb |
Chopped parsley |
| 2 |
|
Spring onions, chopped |
| 5 |
ts |
Cornflour |
|
|
Salt and pepper |
| 1/2 |
ts |
Sugar |
|
|
A few drops of sesame oil |
| 4 |
oz |
Sesame seeds |
|
|
Oil for deep frying |
|
|
A few whole cooked prawns to garnish |
INSTRUCTIONS
The bread slices should be dry. If they are not, then put them under a low
grill to become crisp without browning.Blanch the pork fat in boiling
water, then drain it thoroughly and chop the fat finely. Roughly chop, then
mash the prawns in a basin. Add the pork fat, parsley and spring onions,
then mix in the cornflour, seasoning, sugar and sesame oil. Make sure that
all the ingredients are thoroughly combined. Spread the prawn mixture on to
the bread in a thick, even layer, moulding it with your fingers. Press the
sesame seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at a
time, and fry them until they are golden brown. Drain on absorbent kitchen
paper. Cut the slices into small neat triangles, then serve them hot.
Garnish with a few whole cooked prawns if you like.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”