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
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.