Shrimp Toast (Hatosi)

12 thin slices sandwich bread
400 g shrimp peeled & deveined
115 g ground pork
2 tbsp cornflour
4 spring onions, minced
1 large egg
2 tsp fresh ginger, grated
2 tsp SIDS SALT & PEPPER to taste
Rice bran oil, for frying
Thai sweet chilli sauce, for dipping

Put the shrimp, pork, cornflour, spring onions, egg, ginger, SIDS SALT & PEPPER in the bowl of a food processor and blitz until it's almost smooth. You may need to scrape the bowl down a few times with a spatula. It should resemble a chunky paste, however there should not be any large pieces of shrimp left. If you don't have a food processor, you can mince the shrimp with a knife and mix everything else together in a bowl by hand.
Cut the crusts off the bread (the crust will burn if you leave it on), then cut the bread into four triangles, squares or sticks. Spread about a teaspoon of the shrimp mixture on each piece of bread. Make sure to get the shrimp all the way to the edges or the bread will curl while frying. Press a small piece of parsley into each toast for colour.
Add about 5 cm of oil to a heavy bottomed pot and heat to 175°C The oil needs to be very hot, or the bread will soak up excess oil and the shrimp will get overcooked.
Add the toasts, shrimp side down. When the edges of the bread start to brown, flip the toasts over and fry the bread side until it is golden brown. Transfer to a paper towel lined rack with the bread side facing the paper towel to drain as much oil as possible.
Serve with the Sweet Thai Chili Sauce for dipping.
HISTORY: The dish originates from Hong Kong, as an early form of fusion cuisine, combining prawn paste, which is very common in Hong Kong cuisine, and toast, originating from the West. The dish is called haa dō si in Cantonese, haa, meaning prawn, and dō si, a loan word from English meaning toast. The dish's range expanded along with trading routes, making its way to Japan and Southeast Asia countries like Vietnam and Thailand.