Shrimp Toast With Fresh Ginger

• 4 scallions, chopped
• 1 tablespoon minced fresh ginger
• 1 pound shrimp, shelled and deveined
• 4 paper-thin slices prosciutto, chopped
• 1 teaspsoon cornstarch
• 2 teaspoons dry sherry
• 12 thin slices firm textured white bread, crusts removed
• 13 cup dry bread crumbs
• 1 1/2 cups vegetable oil for frying

1. With the machine running, drop the scallions and ginger into the bowl of a food processor to mince them.
2. Shut the machine off, add the shrimp and prosciutto and process until the mixture is well mixed and chopped fine.
3. This mincing can be done by hand instead of machine.
4. Dissolve the cornstarch in the sherry and mix into the shrimp mixture.
5. Spread about one tablespoon of the mixture evenly on each slice of bread, spreading it to the edges.
6. Cut each slice of bread in four on the diagonal to make triangles.
7. Dip the shrimp side of each triangle in the bread crumbs to coat it lightly.
8. Refrigerate for 30 minutes.
9. Heat the oil in a wok or skillet.
10. Fry the triangles a few at a time shrimp side down first until lightly brown, then turn to fry the bread side.
11. Drain on absorbent paper, then serve, or freeze to reheat in the oven and serve later.

scallions, fresh ginger, shrimp, paper, cornstarch, sherry, thin slices firm textured white bread, bread crumbs, vegetable oil

Taken from cooking.nytimes.com/recipes/1711 (may not work)