ingredients
makes 64
2 cups cooked, shelled shrimps, well drained and dried
1 egg white
2 scallions, chopped
1 teaspoon chopped fresh root ginger
1 garlic clove, chopped
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
2 - 3 dashes hot pepper sauce
8 slices firm textured white bread
4 - 5 tablespoons sesame, seeds
vegetable oil, for frying
scallion pompom, to garnish
method
1. Put the first 9 ingredients in the bowl of a food processor and process until the mixture forms a smooth paste, scraping down the side of the bowl occasionally.
2. Spread the prawn paste evenly over the bread slices, then sprinkle on the sesame seeds, pressing to make them stick. Remove the crusts, then cut each slice diagonally into 4 triangles, then cut each in half again to make 64.
3. Heat 2 in vegetable oil in a heavy saucepan or wok, until hot but not smoking. Fry the triangles for 30 - 60 seconds, turning once. Drain well and serve hot, garnished with the scallion pompom.
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