Title: Sesame shrimp toast
 Categories: Chinese, Seafood, Appetizers
      Yield: 8 Servings
 
    1/2 lb Peeled raw shrimp or prawns
      2    Egg whites
      3 c  Oil for deep-frying
      3 sl Day-old bread
    1/4 ts Salt
    1/2 ts Cornstarch
      1 c  White sesame seeds
 
  These tasty dainties are quick and easy to prepare. They are a popu-
  lar snack and banquet dish that takes several forms, depending on
  budget and occasion.  The lesser tea houses stretch the shrimp by
  adding 1/3 soft-flesh fish.
  
  Preparation:  Peel and devein raw shrimp.  Chop, then mash, shrimp to
  soft pulp.  A cleaver or food processor works well for this. Mix
  shrimp meat with salt and cornstarch. Remove crust from bread; slice
  each into 6 rectangles.  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.  Fold egg whites
  completely into shrimp mixture.
  
  Deep-frying:  Because shrimp mixture is a little runny, wait until
  you are ready to deep-fry before spreading mixture on bread. Put
  about 1 teaspoon of mixture on each piece of bread. Set them on
  plate; sprin- kle with raw white sesame seeds.
  
  Heat oil slowly to medium hot.  Test with crust of bread; it should
  brown in 10 seconds.  Deep-fry 6 pieces at a time, shrimp side down,
  until they brown; then roll them over to brown the bread. Pieces are
  buoyant balls, which may be uncooperative, so keep an eye on them.
  Frying time is about 3 minutes.  After frying, remove to warm serving
  platter. Serve.
  
  After deep-frying, they keep for about 30 minutes in warm oven.
  However, they are best right out of deep-fryer. We suggest you fry a
  second batch midway through the buffet; to fry 18 takes about 7
  minutes.