INGREDIENTS

■ 225g|8oz shelled shrimp, chopped

■ 1 tablespoon chopped pork fat or bacon fat

■ 4 water chestnuts, canned - drained and rinsed

■ 1 tablespoon of Chinese rice wine

■ 2 tablespoons of cornstarch

■ 1 egg whisked

■ 3 slices of bread, crusts removed

■ salt and pepper

■ 1 litre|quart of cooking oil

DIRECTIONS

1. Chop the shrimp and place in a mixing bowl.

2. Roughly chop the water chestnuts, add the pork or bacon fat and continue to chop and mix until the water chestnuts and fat are blended together. Add the water chestnut mixture to the chopped shrimp.

3. Add the rice wine, cornstarch, whisked egg, salt and pepper to the shrimp and mix to form a paste.

4. Cut the bread slices diagonally to form triangles. Spread the shrimp mixture onto the bread triangles slightly mounding towards the centre.

5. Heat approximately 5cm|2" of cooking oil in a saucepan to 180˚C|350˚F.

Carefully place the shrimp triangles in the hot oil upside down a few at a time. After 1 minute turn the toast triangles over in the oil, continue to fry until golden about 2-3 minutes. Drain on paper towels or a rack. Keep hot in a warm oven.

NUTRITION ESTIMATES

1 serving (of 12): 377 calories, 37.2g fat (5.9g saturated fat), 35mg cholesterol, 15mg sodium, 9.6g carbohydrates (0.7g sugars, 0.6g fibre), protein 1.7g.