|Peeled and deveined shrimp||1⁄2 Pound (As Fresh As Possible)|
|Toast slices||12 (Made From Hearty Bread)|
|Pork fat/Bacon drippings / vegetable shortening||2 Tablespoon|
|Canned water chestnut||3 Ounce, drained well (1/2 Of A 6 Ounce Can)|
|Chinese rice wine||1 Tablespoon (Sherry)|
|Egg||1 , lightly beaten|
|Sesame oil||1 Teaspoon|
|Parsley sprigs||12 Small (Small About The Size Of A Quarter)|
|Cooking oil||2 Tablespoon (3/4 Inch Deep In A Small Fry Pan)|
Use a biscuit cutter or tin can to cut the bread pieces into circles.
(use good bread that is dense or it will fall apart)
Spread the bread out on a baking pan and place in a low heat oven for about 10 min. or until it is thoroughly dried out. Remove from oven and let cool.
Place all the other ingredients EXCEPT THE PARSLEY into a food processor and blend into s smooth paste. Some lumpiness of shrimp and water chestnuts is OK.
Spread the mixture on the toast rounds and poke a piece of parsley into the center of each.
Heat the oil to 350 degrees and fry each piece. About 1 1/2 min. on the side with the mixture and 30 sec on the other side, just until the bread browns. Place bread side down on paper towels to drain any excess oil.
You can keep these in a warm oven for up to 30 min. before serving.
NOTE: You may also deep fry these appetizers in a Fry Daddy or other fryer. Cook the same way turning and frying on both sides. When I include this as part of a Chinese banquet I also include Egg rolls so I have my fryer at hand.