1 lb. river shrimp (200 count)
6 water chestnuts finely chopped
1 tbl. ginger wine
2 tbl. light soy, cut with 1 tbl. water
1 tsp. sugar and salt (mix)
2 beaten eggs
4 tbl. corn starch (approx.)
plus 2 tbl. baking powder
NOTE: Mixture must stand 1/2 hour to rise. 12 full slices of sandwich bread without crust cut into two triangles, put into tray to dry 2-3 days. Can be frozen after this is done.
Blend shrimp in two stages adding 1 egg to each till a paste, then blend in wine, water chestnuts, soy, sugar and salt, corn starch and baking powder. Let stand 1/2 hour more. Spread mixture 1/2" high covering all corners. Fry face down till lightly browned, then flip over clockwise then reflip to face down so toast won't burn. Cook 1/2 minute. Then drain.