Original version from Barbara Chau, Livermore, CA.

SHRIMP TOAST

 20 shrimp  ( 1 1/2 pound ) ( can make 1 pound with this sauce )
 10 pieces thin bread (day old)   ( sandwich bread THIN )
 2 tbsp cornstarch
 1 egg white
 1 tbsp soy sauce
 1 tsp salt
 1/2 tsp sugar
 1/4 tsp pepper
 1 tbsp sherry
 1 tsp sesame seed oil                            . .  .
 1 tbsp oil
 20 pieces parsley
 oil for deep frying

 1.  Shell shrimps, leaving the tail unshelled.    Cut down the back of
     each shrimp with a sharp knife.  Remove vein and clean.    Pat dry
     with paper towel.
 2.  Mix dried shrimp with all the other ingridents except the bread
     and the parsley.                             .
 3.  Trim crusts from bread and cut in half.   Have them dry over night.
 4.  Put a shrimp (butterfly style, cut side down) on a piece of bread.   
     Press down and smooth it.  Top with a piece of parsley.   Ct-_~ ~
 5.  Heat oil in wok, fry the shrimp until golden brown on both sides.
     Drain on paper towel.  When cool, fry a second time.

     ( The shell on the tail helps the shrimp retain its shape )

     ( Or use ground pork, dry mushrooms, onion mix on squares of bread )