Ummmm. I think it's all about Chinese this stormy weekend. We ate WarWonTon soup two nights in a row. Got some lovely challah bread to make shr... see more

Ummmm. I think it's all about Chinese this stormy weekend. We ate WarWonTon soup two nights in a row. Got some lovely challah bread to make shrimp toasts tomorrow night for company.
My recipe?
Simple: For the Shrimp part:
6 large sweet Louisiana shrimp, 3 minced scallions, 1 tsp. fresh grated ginger, s&p; to taste, a tsp. toasted sesame seed oil, 1 large egg white beaten until just foamy, 2 tsp cornstarch.
For the bread:
2-4 slices white high quality bread or brioche! (The amount depends on how much filling you want in each piece.)
Method: Remove crusts and roll out the bread until thin.
Cut slices into 4 triangular shapes
Spread with filling
In a skillet add the fat of your choice in the amount you want to use. (I'm using peanut oil for extra flavor but just enough in the fry pan to give it a good crispy coat. No need to deep fry it.)
Gung Hay Fat Choy