1/2 lb. shrimp, cleaned
2 green onions, cut into 1/2 inch pieces
1 egg
1 tbsp. dry sherry
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. minced water chestnuts
1 1/2 tsp. minced ginger root
6 slices day old bread, crust removed
2 c. oil

Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tablespoons shrimp mixture on each slice of bread. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters.

In medium skillet, heat oil and add a few pieces shrimp side down. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.