Crispy Fried Shrimp Toast

¾ c up flour

1 teaspoon baking powder

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

¾ cup water

6 slices white bread, crusts removed

Shrimp Paste (page 216)

4–6 cups oil for deep-frying

1. Sift together the flour and baking powder. Stir in the sugar, salt, and vegetable oil. Slowly stir in the water, adding more or less as needed to make a batter.
2. Add oil to a preheated wok and heat to 360°F. While oil is heating, cut each slice of bread into 4 triangles. Spread ½ teaspoon of shrimp paste on each side of the triangle.
3. When ready to cook, use your fingers to coat the bread with the batter. Carefully add the bread into the wok, a few slices at a time. Cook on one side for 2 minutes, then turn over and cook the other side for 2 minutes or until the batter has turned golden brown. Remove and drain on paper towels.

Quick and Easy Shrimp Paste

To make shrimp paste, finely mince the shrimp, then hold the cleaver parallel to the cutting board and use it to drag the shrimp along the board.

Butterfly Prawns

10 large tiger prawns

1 large egg

½ teaspoon Szechwan peppercorns, roasted and ground

5 tablespoons breadcrumbs

3–4 cups oil for deep-frying

1. Remove the shells from the prawns, but leave the tails intact. Rinse the prawns in warm water. Pat dry with paper towels.
2. Lightly beat the egg. In a separate bowl, mix the Szechwan peppercorns with the breadcrumbs.
3. Add oil to a preheated wok and heat to at least 350°F. To prepare prawns for deep-frying, grab by the tail and dip into the beaten egg, then coat with the breadcrumbs.
4. When oil is hot, deep-fry the prawns until they turn golden brown (about 1 minute). Remove and drain on paper towels. Serve warm.