8 oz (250 g) shrimp, peeled and deveined
½ oz (15 g) pork fat or 1 tablespoon oil
½ oz (15 g) bamboo shoots, finely chopped
1 clove garlic
¼ teaspoon sugar
Pinch each of salt and pepper
2 tablespoons cornstarch
1 egg white
A few thin slices of white bread
Ham cut into short strips for garnish (optional)
Oil for deep-frying
Rub the shrimp with salt, rinse and dry. Cut the pork fat (if using) into very small cubes (the size of peppercorns). Using a food processor or two cleavers grind these to a fine paste. Add the bamboo processor or two cleavers grind these to a fine paste. Add the bamboo shoots, garlic, sugar, salt, pepper, cornstarch and egg white and mix well.
Cut the bread either diagonally or into four rounds using a cookie cutter. Spread the shrimp paste on one side. Garnish with strips of ham pressed into the top if you wish.
Heat the oil and deep-fry, spread side down until golden brown. Turn over and brown the other side. Remove and drain.