Preparation:
heat oven to 140 degrees cut each bread slice into (4) 1-1/4x2-inch pieces place bread fingers and trimmed crusts onto an ungreased baking sheet bake @ 140 degrees for 30 minutes turn and bake @ 140 degrees for another 30 mintues, until dry remove from oven and set aside cut half the shrimp lengthwise, nearly through to the back, to butterfly and lay flat marinate shrimp in one-third the salt, two-thirds the sherry, and 1/2 egg white for 60 minutes meanwhile, mince remaining shrimp combine minced shrimp with water chestnuts, ginger juice, remaining salt, remaining sherry, sugar, sesame oil, oyster sauce, white pepper, soy sauce, remaining egg whites, 1 teaspoon oil, and cornstarch-mix well cover and chill thoroughly crush dried crusts into crumbs, set aside dry marinated shrimp on a kitchen towel or paper towels spread each bread finger with 1 teaspoon shrimp paste press 1 shrimp, cut-side down, on top of each spread another teaspoon paste on top of shrimp sprinkle with breadcrumbs heat remaining oil to 325-350 degrees place pieces into oil, shrimp-side down fry for 3-5 minutes, until golden remove to drain briefly on a cooling rack and blot with paper towels keep warm in a 200-250 degree oven arrange onto a heated platter serve warm |
