Recipe(tried): Shrimp Toast

SHRIMP TOAST

Very nice to serve for after theater snack. Shrimp can be minced and mixed ahead of time. Deep frying can be done at last minute.

1/2 lb shrimp, cleaned and deveined
1/2 small onion
2 water chestnuts
1 egg
Salt and pepper, to taste
1 tablespoon corn starch
8 slice bread (crusts removed)
Oil for deep frying

Dice shrimp, onion and water chestnuts together. Mince until fine. Place in small bowl. Add egg, salt, pepper, and corn starch. Mix thoroughly. Spread in a thin layer on slices of bread.

Pour oil into a wok, halfway up. Turn heat on to highest point. When you think oil is sufficiently heated, take a bread crust and test it to see if it is up to the proper temperature. If bread crust readily browns to a golden color then oil is ready. If bread crust fails to brown, then oil is not ready yet. If bread crust turns to a dark brown, then shut heat off and allow oil to cool at least 5 minutes before turning burner back on. Be sure and retest oil before deep frying shrimp toast.

Place a slice of bread with the shrimp mixture face down in the hot oil and deep fry about 3 minutes until golden brown color. Turn bread and fry reverse side. Remove to paper toweling to drain excess oil. Repeat procedure until all slices are done.

Cut slices of shrimp toast into strips or triangles. Serve immediately.

Makes 4 servings