Serves 4

This recipe makes a quick and easy lunch or snack. For a more formal dish, try Traditional Shrimp Toast (page 216) or Crispy Fried Shrimp Toast (page 218).

7 ounces shrimp

½ teaspoon grated ginger

2 teaspoons finely minced green onion

2 teaspoons finely chopped water chestnut

½ teaspoon Chinese rice wine or dry sherry

⅛ teaspoon salt

Pepper to taste

1 egg

1 teaspoon cornstarch

8 slices bread

¼ cup water

4–6 cups oil for deep-frying

• Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.

• Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.

• Add the oil to a preheated wok and heat to at least 350°F. While oil is heating, break each slice of bread into 4 equal squares. Dip briefly into the water, remove, and use your fingers to squeeze out excess water.

• Spread a heaping teaspoon of the shrimp mixture onto each square of bread. When oil is hot, slide a few of the squares into the hot oil. Fry one side until it turns brown (about 1 minute), then turn over and brown the other side. Remove from the wok with a slotted spoon and drain on paper towels. Continue with the remainder of the bread squares.