Recipe - Deep-Fried Shrimp Wcroutons

1 pound Deepfried shrilnp
3 sl White bread
12 Water chestnuts
3 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
1 tablespoon Cornstarch
2 tablespoon Water
2 tablespoon Oil

1. Deepfry shrimp as in "Basic Deepfried Shrimp" but only for 1 to 2
minutes.

2. Remove bread crusts and cut bread in 2inch cubes (or approximately the
size of the shrimp). Slice water chestnuts.

3. In one cup, combine soy sauce, sherry, salt and sugar. In another cup,
blend cornstarch and cold water to a paste.

4. Reheat deepfrying oil. Add bread cubes and deepfry until golden. Drain
on paper toweling; arrange on a serving platter.

5. Heat remaining oil. Add water chestnuts; stirfry a few times. Add
deepfried shrimp; stirfry One half minute to reheat.

6. Add soysherry mixture and bring quickly to a boil. Then simmer,
covered, 2 minutes.

7. Stir in cornstarch paste to thicken. Spoon mixture over bread cubes and
serve at once.

NOTE: Slightly stale bread is best for the croutons.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.