12 slices sandwich bread
1 lb. shrimp
1/4 c. chopped onion
2 tsp. salt
1 tsp. sugar
1 tbsp. cornstarch
1/2 tsp. Accent
1 egg
1 (5 1/2 oz.) can water chestnuts
Bread crumbs
Oil for frying

Trim crusts from bread and lay out to dry. Clean shrimp and chop fine. Mix shrimp with onion, salt, sugar, cornstarch and Accent. Beat egg well and stir into shrimp mixture along with finely chopped water chestnuts. Spread over slices of bread, sprinkle with bread crumbs and cut each slice into half (triangle shaped).

Heat oil for frying to 375 degrees. Add several pieces of shrimp toast, shrimp side down and fry until edges begin to brown. Turn and fry plain side to golden brown. Remove, drain on paper towels. Reheat in oven.