INGREDIENTS

INSTRUCTIONS

These tasty dainties are quick and easy to prepare. They are a popu- lar
snack and banquet dish that takes several forms, depending on budget and
occasion.  The lesser tea houses stretch the shrimp by adding 1/3
soft-flesh fish.
Preparation:  Peel and devein raw shrimp.  Chop, then mash, shrimp to soft
pulp.  A cleaver or food processor works well for this. Mix shrimp meat
with salt and cornstarch. Remove crust from bread; slice each into 6
rectangles.  We used heavy wheat bread, which gives a chewy texture; light
white bread would be more crisp and absorb less oil. Separate eggs; beat
whites to stiff peaks.  Fold egg whites completely into shrimp mixture.
Deep-frying:  Because shrimp mixture is a little runny, wait until you are
ready to deep-fry before spreading mixture on bread. Put about 1 teaspoon
of mixture on each piece of bread. Set them on plate; sprin- kle with raw
white sesame seeds.
Heat oil slowly to medium hot.  Test with crust of bread; it should brown
in 10 seconds.  Deep-fry 6 pieces at a time, shrimp side down, until they
brown; then roll them over to brown the bread. Pieces are buoyant balls,
which may be uncooperative, so keep an eye on them. Frying time is about 3
minutes.  After frying, remove to warm serving platter. Serve.
After deep-frying, they keep for about 30 minutes in warm oven. However,
they are best right out of deep-fryer. We suggest you fry a second batch
midway through the buffet; to fry 18 takes about 7 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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