Cantonese Shrimp Toast
     
     
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      3 lb shrimp, raw, peeled, minced
      2 tbsp. peanut oil
      11/2 cups all purpose flour
      11/2 tsp. baking powder
      6 eggs, beaten
      2 tbsp. salt
      2 tbsp. grated ginger root
      1 tbsp. cilantro, chopped
      Combine in a bowl.
      Toast 36 bread slices, quarter
      Vegetable oil as needed
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      Spread the toast quarters with the shrimp mixture. Fry in 350* F
      oil, shrimp side down, for 2 minutes. Turn over. Fry 1 minute more.
      These toasts can be prepared well ahead of time and frozen. Reheat in
      oven. Serve warm. Makes 12 dozen.
     
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