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Shrimp Toast


      12 slices White Bread
      1 pound Shrimp, cleaned and deveined
      2 beaten Eggs
      1 teaspoon grated Ginger Root
      1 teaspoon Salt
      2 tablespoons Oyster Sauce
      4 teaspoons Cornstarch
      Oil for deep-frying


    Trim the crusts off the bread, cut each slice in 3 and leave out for an hour or so to  dry.
    Chop shrimp finely and place in a bowl.For best results chop by hand - a food processor  will just puree the shrimp.
    Add 1 tablespoon of the egg mixture, the ginger, the salt, the oyster sauce and the  cornstarch.
    Mix well to blend to a smooth paste. (Mixture will look really GROSS!)
    Spread the bread with the shrimp mixture and chill for at least 15 minutes.
    Heat the oil in a wok or deep fryer.
    When hot, put the shrimp toasts in a few pieces at a time - SHRIMP SIDE DOWN!
    Fry until the bread is golden, lift out and drain well.
    Serve hot.
    Cooked shrimp toasts can be easily frozen - reheat in oven to restore crispness.

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