Preparation / Directions:
Grind the shrimp, ginger, garlic and water chest- nuts in meat grinder or food processor. Season with salt and pepper. The mixture should be paste- like. Add sherry, egg white and baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges.
Cut each piece of bread diagonally into quarters, so that individual tri- angles are formed. Form a mound in center of each triangle with spread and sprinkle with sesame seeds.
Heat oil to 300 to 325F. Deep-fry shrimp toasts until golden brown on both sides.
Drain on paper towels and serve with mustard sauce and sweet and sour sauce.
These may be purchased at Chinese groceries.
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