Preparation – 10 minutes, cooking time – 5 minutes
6 oz cooked peeled shrimp
3/4 inch piece fresh ginger root, grated
1 garlic clove, chopped
1 egg white
2 tsp cornstarch
1/4 tsp Chinese five-spice powder
1/4 tsp salt
4 thin slices of bread, crusts removed
2 tbsp sesame seeds
Procedures : Place the shrimp, ginger and garlic in a mini chopper and whizz until finely ground.
Whisk the egg white until frothy, then stir in the shrimp mixture, cornstarch, Chinese five-spice powder and salt until well blended.
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