1/2 lb MED.-SIZE SHRIMP,WASHED,

-PEELED & DEVEINED 1 sl GINGER,PEELED,CHOPPED

1 CLOVE GARLIC,PEELED,CHOPPED

1/2 c CHOPPED WATER CHESTNUTS

SALT & PEPPER TO TASTE 2 tb DRY SHERRY

1 EGG WHITE

1/4 ts BAKING SODA

3 sl WHITE BREAD

SESAME SEEDS OIL MUSTARD SAUCE SWEET & SOUR SAUCE Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste-like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread diagonally into quarters to form triangles. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce.