Shrimp Toast

• 12 slices white bread
• 1 lb. shelled deveined shrimp
• 1/4 c. finely chopped onion
• 2 tsp. salt
• 1 tsp. sugar
• 1 Tbsp. cornstarch
• 1/2 tsp. monosodium glutamate
• 1 egg, beaten
• 1 (5 1/4 oz.) can water chestnuts, drained and finely chopped
• salad oil for frying
• chopped parsley

1. Trim crusts from bread; let slices dry out slightly.
2. Chop shrimp very finely.
3. Toss with onion, salt, sugar, cornstarch and glutamate.
4. Mix well.
5. Stir in beaten egg and water chestnuts.
6. Mix well.
7. Spread mixture on bread.
8. Cut each slice in quarters.
9. In large heavy skillet or saucepan, heat oil (about 1-inch deep) to 375u0b0 on deep frying thermometer.
10. Drop bread pieces several at a time, shrimp side down, in hot oil.
11. Fry until edges of bread begin to brown.
12. Turn on other side and fry until golden brown.
13. Drain well on paper towels.
14. Sprinkle with chopped parsley.
15. Serve warm. Makes 48.

white bread, shrimp, onion, salt, sugar, cornstarch, monosodium glutamate, egg, water chestnuts, salad oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315805 (may not work)