1/2 lb. shrimp, cleaned
2 green onions, cut in 1/2 inch lengths
1 egg
1 tbsp. each dry sherry and 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 blender. Cover 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 bread. Freeze 15 minutes or until bread can be sliced easily.

Cut diagonally in quarters. In medium skillet heat oil; add a few pieces, shrimp side down. Fry over medium heat about 1 1/2 minutes or until golden. Turn and fry a few seconds more or until bread is browned. Drain on paper towel.