---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Appetizers
       Yield: 8 servings
     1/2 lb Peeled raw shrimp or prawns
       2    Egg whites
       3 c  Oil for deep-frying
       3 sl Day-old bread
     1/4 ts Salt
     1/2 ts Cornstarch
       1 c  White sesame seeds
   These tasty dainties are quick and easy to prepare.
   They are a popu- lar snack and banquet dish that takes
   several forms, depending on budget and occasion.  The
   lesser tea houses stretch the shrimp by adding 1/3
   soft-flesh fish.
   Preparation:  Peel and devein raw shrimp.  Chop, then
   mash, shrimp to soft pulp.  A cleaver or food
   processor works well for this.  Mix shrimp meat with
   salt and cornstarch.  Remove crust from bread; slice
   each into 6 rectangles.  We used heavy wheat bread,
   which gives a chewy texture; light white bread would
   be more crisp and absorb less oil. Separate eggs; beat
   whites to stiff peaks.  Fold egg whites completely
   into shrimp mixture.
   Deep-frying:  Because shrimp mixture is a little
   runny, wait until you are ready to deep-fry before
   spreading mixture on bread.  Put about 1 teaspoon of
   mixture on each piece of bread.  Set them on plate;
   sprin- kle with raw white sesame seeds.
   Heat oil slowly to medium hot.  Test with crust of
   bread; it should brown in 10 seconds.  Deep-fry 6
   pieces at a time, shrimp side down, until they brown;
   then roll them over to brown the bread.  Pieces are
   buoyant balls, which may be uncooperative, so keep an
   eye on them. Frying time is about 3 minutes.  After
   frying, remove to warm serving platter. Serve.
   After deep-frying, they keep for about 30 minutes in
   warm oven. However, they are best right out of
   deep-fryer.  We suggest you fry a second batch midway
   through the buffet; to fry 18 takes about 7 minutes.