Ingredients
400 g fresh shrimp meat, 400 g pork fatback, 25 g lettuce, 50 g egg, 100 g sliced bread.
Seasonings
500 g (about 1 lb) vegetable oil, 50 g (about 1/4 cup) sesame seeds, 50 g (about 1/3 cup) bean flour, 5 g (about 1 teaspoon) each of salt, sugar, sesame oil, and vinegar, 0.5 g (about 1/8 teaspoon) MSG, and ground white pepper to taste.
Instructions
1. Wash the lettuce, then toss it with sugar, sesame oil, and vinegar; set aside. Cut the toast into 24 rounds, each about 3.3 cm in diameter and 0.6 cm thick. Wash the fresh shrimp and pork fatback separately, then pound them into a paste. Mix in egg whites, salt, MSG, white pepper, and dried potato starch to form a smooth filling. Wash and dry the sesame seeds. Whisk together egg whites and dried potato starch to make an egg white starch slurry.
2. Lay the toast slices flat on a cutting board, first spread with egg white and cornstarch mixture, then spread the shrimp paste mixture on top, and sprinkle with sesame seeds (gently press them in with your hand); heat a wok over high heat, add vegetable oil and heat to about 150°C (300°F), place the slices sesame-side down into the oil and deep-fry until golden brown, then remove and arrange on one end of a serving plate, and place the dressed lettuce on the other end. This dish is crispy, crunchy, tender, and savory with a well-balanced salty flavor.