Authentic Chinese recipe.

SHRIMP MIXTURE:

1 lb. raw shrimp, shelled and minced well or ground
2 heaping tsp. mashed fresh ginger (use less if using prepared spice)
1 clove garlic, mashed
1 tsp. salt
Few grains pepper
1/2 tsp. Accent

Mix well.

BATTER:

4 egg whites
1 tbsp. cornstarch

Beat and fold into shrimp mixture.

HEAT MIXTURE:

2 tbsp. chopped ham (optional)
2 tbsp. ground pork (should be very lean)

The ground pork should be very lean; I usually chop the meat up off a pork chop rather than buying ground pork.

Fold into shrimp mixture and egg whites.

BREAD:

1 loaf sandwich bread (day old is the best)

Cut crust off bread and cut slices into any desired shape. Triangles are easy.

Shape small mounds of mixture on bread slices. Do not allow the mixture to sit on the bread for a long time. The mixture can be frozen. Heat oil in frying pan (enough oil so the toast can float, about 3/8 inch) to 380 degrees. Drop pieces in oil, shrimp side down. Fry until golden brown, 6 to 8 minutes. Turn quickly, brown the bottom. Serve hot.