Shrimp Toasts

• 16 None uncooked large shrimp
• 2 None eggs, lightly beaten
• 1/4 cup cornstarch
• 8 None thick slices white bread
• 1 None green onion, finely chopped
• None None Vegetable oil, for deep-frying
• 1/4 cup sweet chili sauce
• 1/4 cup chicken stock
• 2 tsp soy sauce

1. Peel and devein shrimp, leaving tails intact. Cut lengthwise along backs of shrimp, without separating halves. Toss flattened shrimp in medium bowl with combined egg and cornstarch; mix well.
2. Remove and discard crusts from bread; cut each slice in half. Place one shrimp, cut-side down, on each piece of bread; gently flatten shrimp onto bread. Sprinkle shrimp with onion; press on firmly.
3. Heat oil in large wok on medium-high heat. Carefully lower toasts, in batches, into hot oil. Deep-fry until lightly browned and cooked through. Drain on paper towels.
4. For the dipping sauce, combine sweet chili sauce, stock and soy in a small bowl. Serve shrimp toasts with dipping sauce.

shrimp, eggs, cornstarch, white bread, green onion, vegetable oil, sweet chili sauce, chicken stock, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/33973 (may not work)