2 green onions
1 clove garlic
1 thin slice ginger root
1 egg white
1 1/2 tsp. cornstarch
1 1/2 tsp. dry sherry
1 1/4 tsp. salt
1/2 c. water chestnuts
1/2 lb. raw shrimp (med. size), shelled & deveined
8 thin slices firm whole bread
1/4 c. soft butter

In food processor, cut onions and top in 1-inch lengths. Using metal blade, process first 3 ingredients until coarsely chopped. Add egg white, cornstarch, sherry and salt. Process 2 seconds. Add water chestnuts and process until coarsely chopped. Add shrimp and process with on-off bursts until finely chopped.

Remove crusts from bread. Spread butter on both sides of each slice. Spread shrimp mixture on 1 side of each slice, then cut to make 4 triangles. Place on baking sheet. Bake uncovered, at 375 degrees, 10 minutes. Makes 32 appetizers.