|White bread slices||10 (Sandwich-Size Slices Firm, Day-Old)|
|Shrimp paste||2 Tablespoon|
|Whole water chestnuts||1⁄4 Cup (4 tbs)|
|Medium shrimp||1⁄2 Pound, peeled and deveined (Raw)|
|Shao hsing wine||2 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Green onion with tops||1 , minced|
|Raw shrimp||10 Medium, peeled and deveined|
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
|Fresh chives||1 Tablespoon (For Garnish)|
Preparation With a 2-inch cookie cutter, cut 2 circles from each bread slice: set aside.
Place water chestnuts in a food processor and process until coarsely chopped.
Add remaining shrimp paste ingredients, except green onion.
Process until mixture forms a chunky paste.
Transfer to a bowl; stir in green onion.
Spread shrimp paste about 1/4 inch thick on one side of each bread circle.
Cut whole shrimp in half lengthwise.
Curl one half shrimp on top of each circle of bread, pressing it firmly into shrimp paste.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Place over medium-high heat until oil reaches 360°F.
Add circles shrimp side down, a few at a time, and cook for 1 minute.
Turn over and cook for 1 more minute or until golden brown.
Lift out and drain on paper towels.
Keep warm in a 200°F oven while cooking remaining shrimp toast.
Sprinkle with chopped chives.