APPETIZERS: Shrimp toasts are no longer available as appetizers or "dim sum" at Chinese restaurants. They are easily reproduced at home though.

SHRIMP TOAST:

10-12 slices of square white bread                                                     

1/2 lb. shrimp

1 medium-sized potato                                                           

½ a large onion, finely chopped

2 eggs, lightly beaten                                                  

cooking oil

seasoning for shrimp:

1/2 tsp. each salt &  sugar

1 tsp tapioca or corn starch                             

dash of white pepper

1/2 tsp. each light soy sauce & cooking wine or dry sherry

1 tbsp cold water

flour & breadcrumbs to coat

Rinse, shell and de-vein shrimp;  then wrap shrimp in double thickness of paper towels. Refrigerate for at least 30 minutes or couple of hours. Freeze bread for easier handling.

Add 1 tbsp. oil to a wok or large non-stick pan add heat it until hot over high heat.  Add onion and cook for 1-2 minutes until softened, but not browned. Transfer to a bowl and cool.

Peel and cut potato into cubes; then cook in just enough salted water to cover for 10-15 minutes until soft. Mash with potato masher until smooth.

If preferred, use a Chinese cleaver to mince shrimp. Otherwise, process in food processor until minced. Add in onions & seasoning ingredients. Use pulse action to process on/off once or twice to mix. Add in mashed potatoes; process on & off  just to mix; then remove and transfer mixture to a large bowl. Use a pair of chopstick to mix, stirring in one direction only, to make into shrimp paste.

Slice crusts off the partially defrosted bread and cut each slice into 3 slightly rectangular pieces, or into quarters as preferred. Spread some shrimp mixture onto each piece of bread, moulding it higher in the middle. Follow the 3 steps procedure of coating the filling of each triangle with flour  beaten egg, then the breadcrumbs. 

Heat oil in wok or large saucepan until very hot and tested ready when a dry wooden chopstick inserted into center of hot oil gives rise to bubbles instantly. Reduce heat slightly; then arrange shrimp toasts, filling side down, onto hot oil. Deep fry until golden; then flip over to fry the other side. Drain and serve hot.