• 1/2 pound Fresh shrimp
• 2 ounces Pork fat
• 1 Egg white
• 1/2 teaspoon Rice wine - or dry sherry
• 1/2 teaspoon Salt
• 1/2 teaspoon Fresh ginger root - minced
• 1 tablespoon Cornstarch
• 5 slices White bread
• 1 teaspoon Black sesame seeds - or poppy
• 1 tablespoon Minced ham - if desired
• 6 cups Oil - for deep-frying (optional)
• 2 tablespoons Szechuan peppercorns
• 2 tablespoons Salt

Combine chopped pork fat and shrimp; chop to a fine paste.
Place shrimp paste in a medium bowl.
Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.

Remove crusts from bread. [Cut each slice into 4 squares].

Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently.
Garnish with sesame seeds and minced ham, if desired.

Heat 6 cups oil in a wok over high to 350 degrees F (175 degrees C).
Reduce heat to medium.

Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute.
Turn each bread and cook other side 30 seconds.

Remove from oil with slotted spoon; drain on paper towels.
Repeat with remaining bread squares.

Serve hot.

Sprinkle with Pepper & salt, if desired.

Makes 20 appetizers.

Pepper salt: Heat a medium saucepan over medium-low heat 1 minute.
Add peppercorns and stir-fry 5 minutes.
Remove saucepan from heat and let cool.
Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder.
Add salt; mix well.

Store in a tightly covered container. [Makes about 1/4 cup].