Super easy to make and SO delicious! I’m making Shrimp de Jonghe for dinner & decided to use some of that 🍤 for our favorite appetizer.

INGREDIENTS <

uncooked shrimp peeled, deveined and 5 waterchestnuts or equivalent celery minced

1 teaspoon ginger root finely minced

1 egg lightly beaten

1½ teaspoons cornstarch

1 teaspoon sherry

½ teaspoon salt

dash pepper

4 slices white bread

oil for deep frying

DIRECTIONS<

mix shrimp, ginger, water chestnuts with beaten egg, corn starch, sherry, salt and pepper. Blend well. Trim crusts off bread. Spread shrimp mixture evenly over bread and then slice into 4 squares or 4 triangles. To prevent knife from sticking during the spreading, dip blade 1st in cold water. Heat oil to smoking. Place bread shrimp side down on a slotted spoon; then gently lower into oil. Reduce heat slightly. Deep fry til golden brown. Drain on paper toweling.

* I don’t typically have white bread at home so I substituted some bakery sliced Vienna.