Shrimp Toast Recipe (Tostado de gambas)

In recent years, a large Oriental influx to the Iberian Peninsula has influenced the cuisine. I have enjoyed these shrimp hors d'oeuvres many times in Spain and hope you will too.

Assemble these supplies:

• 1/2 pound uncooked shrimp
• 6 water chestnuts, finely chopped
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1 teaspoon sherry
• 1/2 teaspoon ground ginger
• 1 tablespoon scallion or onion, chopped
• 1/2 tablespoon sugar
• 1 tablespoon cornstarch
• 8 slices white bread
• 2 cups olive oil

Steps in preparation:

Clean and chop shrimp. Mix with water chestnuts, egg, salt, sherry, ginger, scallion, sugar, and cornstarch. Trim crusts from bread. Cut each slice into quarters. Spread 1 heaping tablespoon of shrimp mixture over each quarter of bread. Heat oil to 3750 in small saucepan. Deep fry with shrimp side down for about 30 seconds. Turn over; fry for 5 seconds until the bread is slightly browned. Drain. MAKES 32 HORS D'OEUVRES.