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 can (5 1/4 oz.) water chestnuts, drained & finely chopped
Salad oil for frying
Chopped parsley

Trim crust from bread; let slices dry out slightly. Chop shrimp very finely (chop in blender, if desired); in medium bowl, toss with onion, salt, sugar, cornstarch and monosodium glutamate; mix well. Stir in beaten egg and water chestnuts; mix well. Spread mixture on bread; cut each slice into quarters (squares or triangles).

In large heavy skillet or saucepan, heat oil (about 1 inch deep) to 375 degrees on deep frying thermometer. Drop bread pieces, several at a time, shrimp side down, in hot oil. Fry until edges of bread begin to brown. Turn on other side and fry until golden brown. Drain well on paper towels. Sprinkle with chopped parsley. Serve warm, as an hors d'oeuvre. Makes 48. These can be made ahead and reheated at serving time in 375 degree oven, 10 minutes.