Dhahran Theatre Group Cookbook, 1993


9 Slices of extra-thin white bread (day old is preferable)
1 Lb. fresh shrimp, shelled, deveined and chopped
4 Water chestnuts, chopped fine
1/2 Medium-sized onion, chopped fine
1 Scallion, chopped fine
1 Teaspoon salt
1 Teaspoon sherry
1 Tablespoon cornstarch
1 Egg, slightly beaten
Pepper to taste
2 Cups oil for deep-frying


Trim crusts from bread. Cut each slice into 4 squares (36 squares). Soak 4 of the squares in water for 1 second. Squeeze out liquid. Set aside.

In a bowl combine shrimp, water chestnuts, onion, scallion, salt, sherry, cornstarch, egg, pepper, and soaked bread squares. Mix well.

Place 1 teaspoon of shrimp mixture on each of remaining bread squares, slightly mounded. Freeze until party time.

Heat oil to 375? F in a wok. Slide bread pieces into oil, a few at a time, with shrimp side down.Deep-fry about 2 minutes. Turn and fry other side until golden brown.Drain on paper towels.

Clare Jones