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Shrimp Toast
12 servings

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons (37ml) cornstarch
1/4 teaspoon (1ml) salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce or 30g)
1 green onion
2 cups (500ml) vegetable oil

Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.

Beat 1 egg, cornstarch, salt and pepper in a small bowl until
blended. Add shrimp to egg mixture and toss until shrimp are
completely coated.

Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each

Cut egg yolk and ham into 1/2 inch (1.5cm) pieces. Finely chop
onion. Place one piece each of egg yolk and ham and a scant 1/4
teaspoon (1 ml) chopped onion on each shrimp.

Heat oil in wok over medium-high heat until it reaches 375F (190C).
Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until
golden, 1 to 2 minutes on each side. Drain on absorbent paper.


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