1 can shrimp
6 slices of 2 day old bread, crusts removed
4 or 5 water chestnuts, chopped
1/4 c. bread crumbs
1 tsp. fresh ginger
Pinch of garlic salt
1 beaten egg
Peanut oil

Mix together in blender; spread on triangle of bread. Deep fry the shrimp side down first. When lightly browned, turn and cook until toast is crisp. Do not overcook as they also brown in oven in the second heating. Use a spatula to lower the toast into the hot oil.

Drain very well on absorbent paper. To freeze, place toasts in layered trays and wrap securely in foil. To serve, place on baking sheet and heat in 400 degree oven for 10 minutes or until sizzling hot. Drain on paper towels. Yield: 24 pieces.