500 g prawns
2.5cm (1")piece green ginger
2 tsp soy sauce
2 tbs dry sherry
3 tbs cornflour
1/3 cup finely chopped canned water chestnuts
2 egg yolks
1 stick celery
14 slices square sliced white bread
oil for deep frying
salt and pepper
1. Shell prawns, remove back vein, chop prawns very finely (so they are almost minced).
2. Place prawns, peeled and grated ginger, finely chopped shallots, soy sauce, sherry, cornflour, water chestnuts, egg yolks, finely chopped celery and salt and pepper into a bowl, mix well.
3. Remove crusts from bread, cut each slice into four squares, spread approx. 2 tsp of prawn mixture on to each bread square (right to the outer edge).
4. Put into deep hot oil, prawn side down, fry until golden brown on both sides (turning once). Drain on absorbent paper,