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 Sesame Prawn Toasts are often served as a snack or hors doeuvre. The fish in wine sauce is a famous Peking speciality. The whiteness of the fish, immerse in a translucent sauce, contrasting with the jet black wood ears, makes this a very attractive dish.
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1. Sesame Prawn Toasts
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25 g (1 oz) pork fat, minced 125 g (5 oz) peeled prawns, minced 1 egg white, lightly beaten pinch of salt pinch of freshly ground white pepper pinch of MSG 3 teaspoons cornflour 2 thin slices of white bread, crusts removed 75 g (3 oz) sesame seeds 600 ml (1 pint) vegetable oil Preparation time: 15 minutes Cooking time: 5 minutes 2. Place the sesame seeds on a flat plate, then press on the bread slices, prawn side down, until thickly caoted with the seeds. 3. Heat the oil in a wok to 180 degree C (350 degree F) or until a cuble of bread browns in 30 seconds. Carefully lower in the prawn toasts, spread side down, and deep-fry for 5 minutes, keeping them well immersed. Lift out and drain on papaer towels, then cut each slice into 4 fingers. Serve hot.
2. Shredded Pork with Yellow Bean Paste
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225 g (8 oz) pork fillet, shredded 2 egg whites 25 g (1 oz) cornflour 1/2 teaspoon salt 600 ml (1 pint) vegetable oil 1 tablespoon yellow bean paste 1 tablespoon Chinese wine or dry sherry 1 tablespoon sugar 1 tablespoon sesame oil 2 spring onions, cut into 2.5 cm (1 inch) lengths Preparation time: 10 minutes Cooking time: 3-4 minutes 2. Heat the oil in a wok until it is smoking, and add the pork Stir-fry for about 2 minutes, then remove with a slotted spoon and drain.
3. Pour off most of the oil, leaving about 1 tablespoon to coat the
bottom. Reheat the wok and add the yellow bean paste, wine and sugar. Stir
all together and add the sesame oil. Return the pork and bring to the oil.
Add the spring onions, toss together and serve immediately.
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