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Ingredients
1 (8 oz.) package frozen, de-veined shrimp
4 water chestnuts, finely minced
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sherry
1 tablespoon cornstarch
1 egg, slightly beaten
6 slices of dry bread
2 cups vegetable oil for frying
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Thaw shrimp; mince very fine. Mix with water chestnuts. Add salt, sugar, sherry, cornstarch and beaten egg. Trim crusts from bread slices and cut each slice into four triangles. Spread a teaspoon of the shrimp mixture on each triangle. In a small saucepan or wok, heat vegetable oil to 375 degrees. Gently lower bread into oil, shrimp side down. In about one minute, the edges of the bread will begin to turn brown. Turn bread over and fry for five more seconds. Remove and drain on paper towels. Keep warm in very low oven on cookie sheets until ready to serve.
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