Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         shrimp
4         ounces        pork fat
2                       egg white
1         teaspoon      rice wine -- or dry sherry
1         teaspoon      salt
1         teaspoon      ginger -- minced
2         tablespoons   cornstarch
10        slices        white bread
2         teaspoons     sesame seeds
2         tablespoons   ham -- minced (optional)
3         quarts        oil, for deep-frying--peppersalt(optional)
1/4       cup           szechuan peppercorns
1/4       cup           salt

Preparation:

1. 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. 2. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl. 3. Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside. 4. 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. 5. 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. 6. 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. 7. Serve hot. Sprinkle with Peppersalt, if desired. Peppersalt 1. Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes. 2. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder. 3. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup.