Shrimp Toast recipe

Ingredients:
10 - 12
slices bread (day old or crusty bread is best)
3/4 pound medium
shrimp
4 water chestnuts, finely chopped
2 green onions, finely
chopped
1 teaspoon grated ginger
1/2 tomato, finely chopped
1
teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large
egg, lightly beaten
Salt and pepper, to taste
2 teaspoons
cornstarch
2 cups oil for deep-frying, or as needed
1/3 cup warm
water

Procedures:
Cut each slice of bread into 4 equal squares. Set
aside.

Shell and devein the shrimp. Rinse the shrimp under warm
running water. Pat dry with paper towels and finely chop.

Combine the
chopped shrimp with the water chestnuts, green onion, grated ginger, tomato,
rice wine, lightly beaten egg, salt and pepper and the
cornstarch.

Heat the oil for deep-frying to between 370 and 375
degrees Fahrenheit.

While waiting for the oil to heat, prepare the
bread. Dip the bread squares quickly in the warm water and remove. Squeeze
out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each
bread square.

When the oil is hot, carefully slide the toast squares
into the hot oil. (Deep-fry in small batches so that the temperature of the
oil does not drop too much). Fry each side until browned (about 1 minute on
each side). Remove from the wok with a slotted spoon and drain on paper
towels. Serve hot.