1/2 lb. fresh or frozen raw shrimp
1/2 c. chopped green onions (with tops)
1/4 c. all-purpose flour
1/4 c. water
1 egg
1 tbsp. cornstarch
1 tsp. salt
1/4 tsp. sugar
1/4 tsp. sesame oil
Dash of white pepper
Vegetable oil
5 slices white bread

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves; cut crosswise into halves.

Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar, sesame oil and white pepper.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Remove crusts from bread; cut each slice into 4 squares. Place 1 or 2 pieces shrimp with sauce on each bread square.

Fry 5 squares at a time until golden brown, turning frequently, about 2 minutes. Drain on paper towel. 20 appetizers.

Do-ahead Directions: Prepare Shrimp Toast; cover and refrigerate no longer than 24 hours. Just before serving, heat uncovered in 400 degree oven until hot, 12 to 15 minutes. Drain on paper towel.