Recipe by Yan Shuangxi, cook of the International Club, Beijing, People's Republic of China, Women of China Magazine, 1979.
Ingredients:
Cut bread into 24 slices 1.5 cm. in thickness.
Cut away the crusts and shape the slices into rounds 3 cm. in diameter.
750 g. prawns
750 g. frying oil
4 egg whites
25 c.c. rice wine
Salt, black pepper, gourmet powder, chopped scallion and ginger to taste.
Finely chopped cucumber peel, ham and carrots for garnishing.
Directions:
1. Top and tail the prawns. Mince them, then marinate for 30 minutes with the egg whites, salt, black pepper, gourmet powder, chopped scallion and ginger. Mix well until you get a paste-like consistency.
2. Spread a little prawn paste on each slice of bread.
3. Heat the oil over a medium fire and when hot, put in the slice prawn side down one by one. Fry for about six minutes until golden brown. Garnish with the cucumber peel, ham and carrots using the design shown in the picture so they they resemble old Chinese coins. Put on plate and serve.
Note: In China steamed buns are usually used in this dish, but bread can be used instead. Tasty and attractive, it is easy to make.
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