Sesame shrimp toast

1. These tasty dainties are quick and easy to prepare.
2. They are a popu- lar snack and banquet dish that takes several forms, depending on budget and occasion.
3. The lesser tea houses stretch the shrimp by adding 1/3 soft-flesh fish.
4. Preparation: peel and devein raw shrimp.
5. Chopi, then mash, shrimp to soft pulp.
6. A cleaver or food processor works well for this.
7. Mixi shrimp meat with salt and cornstarch.
8. Remove crust from bread; slice each into 6 rectangles.
9. We used heavy wheat bread, which gives a chewy texture; light white bread would be more crisp and absorb less oil. Separate eggs; beat whites to stiff peaks.
10. Foldi egg whites completely into shrimp mixture.
11. Deep-frying: because shrimp mixture is a little runny, wait until you are ready to deep-fry before spreading mixture on bread.
12. Put about 1 teaspoon of mixture on each piece of bread.
13. Set them on plate; sprin- kle with raw white sesame seeds.
14. Heat oil slowly to medium hot. Test with crust of bread; it should brown in 10 seconds.
15. Deep-fry 6 pieces at a time, shrimp side down, until they brown; then roll them over to brown the bread.
16. Pieces are buoyant balls, which may be uncooperative, so keep an eye on them.
17. Frying time is about 3 minutes.
18. After frying, remove to warm serving platter.
19. Serve.
20. After deep-frying, they keep for about 30 minutes in warm oven.
21. However, they are best right out of deep-fryer.
22. We suggest you fry a second batch midway through the buffet; to fry 18 takes about 7 minutes.