SHRIMP TOAST (MANDARIN)

     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

Shell and devein shrimp.

Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Use cleaver to finely chop shrimp and pork fat. 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 Peppersalt, if desired. Makes 20 appetizers.
 
Peppersalt: 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.