1/2 lb. raw shrimp, shelled & deveined
4 water chestnuts, chopped
1 tsp. salt
1 tsp. sugar
1 tbsp. cornstarch
1 egg, slightly beaten
1 tbsp. dry sherry
6 slices firm white bread (2 days old)
2 c. peanut or vegetable oil

Mince the shrimp and mix with chestnuts, salt, sugar, cornstarch, egg and sherry. (These can be combined in a food processor for a few seconds.) Trim crust from bread and cut each slice into 4 triangles. Spread each triangle with 1 teaspoon shrimp mixture. Heat oil to 375 degrees. Gently lower bread into oil with shrimp side down. After 1 minute turn over and fry for a few more seconds until golden brown. These may be frozen before or after frying. If frozen after frying thaw and reheat and in 350 degree oven. Serve with Chinese mustard. Yield: 24 appetizers