SHRIMP TOASTS

Ingredients:

• 4 cups vegetable oil, for deep-frying
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon finely-minced ginger
• 1 scallion, finely minced
• 1 tablespoon Shao Hsing (Chinese rice wine)
• 1 1/2 tablespoons lard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG
• 1/4 teaspoon ground black pepper
• 10 to 12 slices white bread, crusts removed (such as Wonder)
• 1 egg, beaten, for sealing
• About 1 cup sesame seeds, for dipping
• Coarse salt

Preparation:

• In a deep-fryer heat oil to 365 degrees.
• In a food processor combine next 9 ingredients, purée until a slightly chunky paste is formed.
• Using a rolling pin, flatten bread, one slice at a time.
• Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder, brush edge with a little beaten egg to seal and let dry while you make more cylinders.
• When all shrimp paste is used, cut each cylinder in thirds into small logs.
• Dip both ends of each log into egg, then into sesame seeds.
• Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon.
• Using a slotted spoon, remove shrimp toasts and drain on paper towels, keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.