SCALLOP AND SHRIMP TOAST

Makes: 8 servings

Ingredients:

4 day-old slices sandwich bread
4 sea scallops

Shrimp Paste
1/2 pound medium raw shrimp, peeled and deveined
1/2 teaspoon salt
1 teaspoon Chinese rice wine
1/2 teaspoon sesame oil
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 egg white
1 scallion, chopped
1 sprig cilantro

Cornstarch
Cooking oil for deep-frying

Getting Ready:

1. Trim crusts from bread; cut each slice in half diagonally to make triangles. Cut scallops in half horizontally.
2. Place shrimp paste ingredients in a food processor and process until shrimp are finely minced.
3. Divide shrimp mixture equally between bread triangles, smoothing tops with the back of a knife.
4. Lightly dust each scallop half with cornstarch and press firmly onto shrimp mixture.

Cooking:

1. In a wok, heat oil for deep-frying to 350(F. Deep-fry triangles, a few at a time and scallop side down, until golden brown, about 45 seconds; turn over and fry 15 seconds longer. Drain on paper towels. Serve immediately.

Adapted from Martin Yan's Asia (KQED Books & Tapes). Copyright © Yan Can Cook Group, 2005.