INGREDIENTS

INSTRUCTIONS

PREPARATION: Leave bread out on a platter for 2 hours      to dry. Trim
crusts and cut each slice into 4 squares. Shell, devein and clean shrimp.
Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts
until fine. Then mix with shrimp, green          onions, salt, sherry,
cornstarch and beaten egg. Mix       well and spread mixture on the bread,
making a slight      mound on each piece. Sprinkle sesame seeds and paprika
on the filling and press lightly so they adhere to the mixture. COOKING:
Heat 4 cups of oil in the wok. Drop      bread, shrimp side down, into oil
and fry for 30           seconds. Turn and fry on the other side for
another 30     seconds. (This is estimated time, since it depends on how
hot the oil is. Use your judgment.) Both sides         should be golden.
Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and
mixture until it becomes a light beige color, then cool and freeze. To
reheat, preheat oven at 350 degrees, place frozen toast in a single layer
on a cookie sheet and heat for 12 minutes. If toast already is thawed,
reheat for 5 to 6 minutes. The toast will become a deeper brown as it's
reheated. COMMENTS: Another way to serve this toast is by cutting each
piece of bread diagonally into 2 triangles and spread on mixture. Top with
a         halved prawn in a lemon twist fashion and deep fry as usual.
Arrange toast on a round platter, pin wheel         fashion. Top with
cherry tomatoes or parsley sprigs in the center of the pinwheel. Source:
"Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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