Shrimp Toasts

1. 1

   Peel and devein shrimp, leaving tails intact. Cut lengthwise along backs of shrimp, without separating halves. Toss flattened shrimp in medium bowl with combined egg and cornstarch; mix well.

2. 2

   Remove and discard crusts from bread; cut each slice in half. Place one shrimp, cut-side down, on each piece of bread; gently flatten shrimp onto bread. Sprinkle shrimp with onion; press on firmly.

3. 3

   Heat oil in large wok on medium-high heat. Carefully lower toasts, in batches, into hot oil. Deep-fry until lightly browned and cooked through. Drain on paper towels.

4. 4

   For the dipping sauce, combine sweet chili sauce, stock and soy in a small bowl. Serve shrimp toasts with dipping sauce.

No additional tips available.