1/2 lb. head-on shrimp, shelled, deveined, washed, dried and chopped into a paste
1 C. finely chopped onion
1 t. grated fresh ginger mixed with 1 t. rice wine or sherry
3/4 t. salt
1 1/4 t. sugar
1 T. sesame oil
1 t. oyster sauce
Pinch white pepper
1 egg white
2 T. cornstarch
4 slices firm white bread
1 egg, beaten
1 C. bread crumbs
5 C. peanut oil
In large bowl, combine shrimp, onions and grated ginger-wine mixture. Mix well; then immediately add salt, sugar, sesame oil, oyster sauce, white pepper, egg white and cornstarch. With wooden spoon or two pairs of chopsticks, stir in one direction until mixture is thoroughly blended. Refrigerate for three hours, uncovered, or until completely chilled.
Trim crusts from four slices of bread; then cut each slice diagonally to form four triangles. Allow bread to stand for at least 15 minutes, so that it begins to dry out.
Mound one tablespoon of the chilled filling onto a bread triangle. Using your fingers, seal the shrimp mixture with the beaten egg. Cover the filling evenly with the bread crumbs and, with your fingers, pat and shape into a pyramid-like mound. Shake off any excess bread crumbs.
Working in three batches, deep fry in the peanut oil at 325 to 350°F. for five to seven minutes, or until golden brown. Turn over frequently to ensure even browning. Serve immediately.