Shrimp Toast Appetizers
|White bread slice||8 (Firm Textured)|
|Canned shrimp||4 1⁄2 Ounce, drained and chopped (1 Can)|
|Finely chopped water chestnuts||1 Tablespoon|
|Thinly sliced green onion||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Grated gingerroot||1 Teaspoon|
|Dry sherry||1 Teaspoon|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
With a serrated knife, trim crusts from bread slices (stack 4 slices for easier trimming).
Lay the bread slices in a single layer on a cookie sheet; let stand 1 hour.
Turn bread slices over; let stand 1 hour more.
In a small mixer bowl combine shrimp and egg; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Add cornstarch, water chestnuts, green onion, soy sauce, gingerroot, dry sherry, sugar, and salt; beat till well blended.
Spread about 2 tablespoons shrimp mixture on each bread slice.
Cut each slice into 4 triangles.
Fry bread triangles, a few at a time with shrimp side down, in deep hot oil (365°) for 30 seconds.
Turn and fry 30 seconds more or till golden brown.
Using a slotted spoon or wire strainer, remove toast from hot oil.
Drain on paper toweling.
Keep warm in 250° oven.