10 - 12 slices bread (day old or crusty bread is best) 3/4 pound medium shrimp 4 water chestnuts, finely chopped 2 green onions, finely chopped 1 teaspoon grated ginger 1/2 tomato, finely chopped 1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar 1 large egg, lightly beaten Salt and pepper, to taste 2 teaspoons cornstarch 2 cups oil for deep-frying, or as needed 1/3 cup warm water

Cut each slice of bread into 4 equal squares. Set aside. Shell and devein the shrimp. Rinse the shrimp under warm running water. Pat dry with paper towels and finely chop. Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch. Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the bread. Dip the bread squares quickly in the warm water and remove. Squeeze out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the hot oil. (Deep-fry in small batches so that the temperature of the oil does not drop too much). Fry each side until browned (about 1 minute on each side). Remove from the wok with a slotted spoon and drain on paper towels. Serve hot.

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