Out of the Gate

I'm politicked and disastered out. It's time for some good dinner. Let me see if I can assemble a menu for you. I'm feeling the seafood direction this evening.

One of my favorite finger foods and starters are shrimp toasts. I've never had any of these left over after a party.

* 1 pound cooked shrimp - peeled, deveined and chopped
* 1 teaspoon grated fresh ginger root
* 1 teaspoon salt
* 4 teaspoons cornstarch
* 2 teaspoons oyster sauce
* 2 eggs, beaten
* 12 slices day old bread, crusts removed
* 1 quart canola oil for frying

DIRECTIONS:

1. In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
2. Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
3. In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.

After they are drained, I like to assemble each toast on a platter on top of a piece of bibb lettuce leaf. It means that your guests' finger's won't get greasy for their bite and saves some napkins. Top the toasts with a touch of watercress or radish sprouts for some additional brightness.

These 24 pieces will make a first course for six.