1/2 lb. raw shrimp, clean and minced
6 water chestnuts, minced
1 egg
pinch of salt
pinch of sugar
1 tsp. ground ginger
onion and garlic powder, to taste
2 tsp. minced scallions (for garnish)
splash rice wine vinegar
1 tbsp. cornstarch
8 slices firm white bread, crusts removed (leave bread out for a day or two so it’s not too soft)
Peanut oil for frying
Beat egg; add shrimp, water chestnuts, vinegar, salt, ginger, onion and garlic powder and cornstarch.
Heat oil in a frying pan.
Cut bread diagonally to make triangles.
Spread mixture into half of the triangles and place the other triangles on top.
Press down with a spatula and transfer to hot oil.
Fry shrimp to east for 2-3 minutes on each side.
Drain on paper towels and garnish with scallions before serving.
You can make them ahead and reheat them at 400° for 8-10 minutes.
