1 lg. egg
2 tsp. cornstarch
2 tsp. dry sherry
12 oz. raw shrimp, peeled, deveined and chopped
1/4 c. minced celery
1 tbsp. minced shallot or white part of green onion
1 1/2 tsp. minced fresh ginger root
1/4 tsp. salt
Pepper to taste
6 slices firm white bread, crust removed
2 c. vegetable oil
Parsley sprigs

With whisk or fork, beat egg, cornstarch and sherry in a medium sized bowl until well blended and smooth. Add shrimp, celery, shallot, ginger, salt and pepper; mix well. Place bread on board or baking sheet, divide shrimp mixture evenly among bread slices. Spread to edges, mounding toward the middle. Refrigerate 15 minutes or until well chilled.

With a sharp knife, cut each slice diagonally into 4 triangles. Heat oil in large skillet to 375 degrees, about 2 inches deep. Place several triangles shrimp side down in oil, don't crowd. Fry 1 minute per side or until golden crisp. Remove with slotted spoon to paper towels to drain. Repeat with remaining triangles. Arrange on heated platter and garnish with parsley. Makes 6 servings, 6 pieces each.