Shrimp Toast

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Remove back veins from
shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with
fingers to flatten. Beat 1 egg, cornstarch, salt and pepper in a small
bowl until blended. Add shrimp to egg mixture and toss until shrimp are
completely coated. Remove crusts from bread. Cut each slice into quarter.
Place one shrimp, cut side down, on each bread piece. Gently press shrimp
to adhere to bread. Brush or rub small amount of egg mixture over each
shrimp. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped
onion on each shrimp. Heat oil in wok over medium high heat until it
reaches 375 F. Fry 3 or 4 shrimp bread pieces at a time in the hot oil
until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

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