Traditional Shrimp Toast

12–15 slices of white bread, crusts removed

Shrimp Paste

4–6 cups oil for deep-frying

1. Add oil to a preheated wok and heat to 350°F. While oil is heating, cut each slice of bread into 4 triangles. Spread up to ½ teaspoon of shrimp paste on each bread piece.
2. When oil is hot, carefully add the bread into the wok. Cook for 2 minutes on one side, then turn over and cook for 2 minutes on the other side. Remove and drain on paper towels. Serve immediately.

Quick and Easy Shrimp Toast

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

teaspoon salt

Pepper to taste

1 egg

1 teaspoon cornstarch

8 slices bread

¼ cup water

4–6 cups oil for deep-frying

1. Remove the shells from the shrimp and devein. Mince the shrimp into a fine paste.
2. Mix in the ginger, green onion, water chestnut, rice wine, salt, pepper, egg, and cornstarch.
3. 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.
4. 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.