Recipe Ingredient
- 8 slices of white bread with the crusts removed (should be 1 - 2 days old)
- Water
- 3/4 pound fresh shrimp, shelled, deveined and chopped
- 2 - 3 water chestnuts, diced
- 1/2 medium onion, diced
- 1 scallion, chopped fine
- salt to taste
- white pepper to taste
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- A few drops sesame oil
- 2 - 4 cups oil for deep-frying
Instructions
- Cut each slice of bread into 4 squares (32 squares total).
- Combine the diced water chestnuts, onion, shrimp and mince until fine. Add the scallion, cornstarch, egg, white pepper, and sesame oil. Mix together.
- Place a heaping teaspoon of the shrimp mixture on a bread square. Continue with each of the bread squares.
- Heat wok and add 2 - 4 cups oil. Heat the oil to 375 degrees. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down. Deep-fry until golden, about 2 minutes, then turn and deep-fry on other side. Drain on paper towels. Serve hot.
