Serves 6-8
INGREDIENTS
salt and pepper, to taste
1 tbsp cornflour (cornstarch) paste
1 egg white, lightly beaten
115-140g/4-5oz/1 cup white sesame seeds
1 tsp finely-chopped spring onions (scallions)
6 large slices white bread
225g/8oz prawns (shrimp), peeled
1/2 tsp finely-chopped fresh ginger
vegetable oil, for deep-frying
25g/1oz/1/4 stick lard (shortening)
1 tbsp Chinese rice wine or dry sherry

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Sesame Seed Prawn (Shrimp) Toasts

Chop together the prawns with the lard (shortening) to form a smooth paste. In a bowl, mix with all the other ingredients except the sesame seeds and bread.

Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread-side down, onto the seeds.

Heat the oil in a wok until medium-hot; fry 2-3 slices at a time, spread-side down, for 2-3 minutes. Remove and drain. Cut into 6-8 fingers (without crusts).