Preparation:

Place the shrimp, ginger and garlic in a mini chopper and whizz until finely ground.

Whisk the egg white until frothy, then stir in the shrimp mixture, cornstarch, Chinese five-spice powder and salt until well blended.

Spread the mixture evenly on to the bread, then sprinkle the sesame seeds on top, pressing them in firmly with the fingertips. Cut each slice into 4 squares, fingers or triangles.

Heat (about 4 Tbsp of oil in a frying pan; when hot, reduce the heat before adding the toasts.

Cook shrimp side down for 4 minutes until golden, then turn and cook the other side - you might need a little more oil.

Drain on paper towels and serve warm.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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