Yield: 32
Ingredients:
8 slices of white bread with the crusts removed (should
be 1 - 2 days old)
Water
3/4 pound fresh shrimp, shelled,
deveined, and chopped
2 - 3 water chestnuts, diced
1/2 medium
onion, diced
1 scallion, chopped fine
salt to taste
white
pepper to taste
1 egg, lightly beaten
1 tablespoon cornstarch
(corn flour)
A few drops sesame oil
2 - 4 cups oil for deep-frying
Directions:
1. Cut each slice of bread into 4 squares (32 squares
total).
2. Combine the diced water chestnuts, onion, shrimp and
mince until fine. Add the scallion, cornstarch, egg, white pepper,
and sesame oil. Mix together.
3. Place a heaping teaspoon of the shrimp mixture on a
bread square. Continue with each of the bread squares.
4. Heat wok and add 2 - 4 cups oil. Heat the oil to 375
degrees. Carefully slide the bread pieces into the wok, a few slices
at a time, shrimp mixture down. Deep-fry until golden, about 2
minutes, then turn and deep-fry on other side. Drain on paper
towels. Serve hot. .
