Shrimp toast

This appetisers can be with pan or deep fried. I personally prefer pan frying. Make sure you use a non-stick pan otherwise you must make sure the whatever pan you use is really hot.

Ingredients:

Half a pound of peeled shrimps (I prefer tiger shrimps)
1 green onion (scallion), chopped
1 tsp of minced ginger
1 tsp of salt
1 tbs of corn starch
1 tbs of cooking wine (Chinese rice wine is usually the best, Sherry is fine as well)
1 tbs of dark soy sauce
1 tsp of sugar (can be omitted)

a few slices of dread (I like to use Canadian bread for it's thickness and firm texture)

Steps:

Mix everything either with a food processor or mince with a knife (meat cleaver works best) on a chopping board.

Spread the shrimp paste evenly on all slices of bread. Cut them into smaller pieces (however you like). Make sure the paste stays on the bread.

Spray Pam in the pan. Then place the cut bread and cook until they turn golden and crispy.

Sprinkle white sesame seeds on all sides.

Serve while warm.

As aforementioned, you can also deep fry these bread. Just make sure the frying oil reaches at least 375F. Fry until golden and crispy. Then sprinkle sesame seeds.

DO NOT use black sesame seeds. Their strong taste will overpower everything else.