Ingredients:
6 ounces cooked peeled and dried with a kitchen towel shrimp, (Fresh is what I use)
3/4 inch fresh gingerroot, grated
1 clove garlic, chopped
1 Small sized egg whites, beaten well
2 teaspoons cornstarch
1/4 teaspoon Chinese five spice powder
1/4 teaspoon salt
4 slices thin, medium sandwich bread, crusts removed ( (The slices are 8 cm x 8 cm so if you use bigger slices you will need to increase the qty of ingred)
2 tablespoons sesame seeds
vegetable oil
Directions:
Place the shrimp, ginger and garlic in a mini chopper and whizz until finely ground. Add the cornstarch, Chinese five-spice powder and salt until well blended.
Whisk the egg white until frothy. Add this to the above mix a little at a time till you get a paste that can be applied.
Add more cornflour if required.
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
Time preparation: 10 min.
Time total: 15 min.