Crispy Shrimp Rolls

Paste:
1 egg, lightly beaten
1 pound medium size raw shrimp, shelled and deveined
4 teaspoons cornstarch
2 teaspoons sesame oil
1/2 teaspoon salt
dash of black pepper
14 to 16 slices white sandwich bread
cilantro leaves
2 ounces ham, cut into 2 1/2 inch long match stick pieces
vegetable oil, for deep frying.

In a food processor or blender, combine half the beaten egg with remaining paste ingredients. Whirl to a smooth paste and set aside.

Reserve remaining beaten egg. Cut off and discard bread crusts, then flatten slices with a rolling pin to a thickness of 1/4 inch.

Spread paste evenly over three fourths of each bread slice, leaving one side uncovered.

Sprinkle a few cilantro leaves on top of paste, then lay 2 pieces of ham along center of each slice of bread. Brush uncovered surface with reserved beaten egg.

Starting from paste side, roll each slice into a cylinder, pressing lightly to seal. Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.

Place over medium high heat until oil reaches 350F to 360F. Add shrimp rolls, a few at a time, and deep fry for 3 to 4 minutes or until rolls turn golden brown and float to the surface.

Lift heatproof dish and keep warm in a 200F oven while cooking remaining rolls. Cut rolls into 1 inch pieces and serve hot.