175g peeled shrimps
100g cooked chicken, minced
1tbsp sherry
2 egg whites, stiffly beaten
2tbsp cornflour
12-15 slices thin day old white bread
1 egg lightly beaten
Oil for deep-frying

1 Whiz the prawns, chicken, sherry, whites and half the cornflour to a thick paste.

2 Cut the bread into triangles or shapes. Beat the rest of the cornflour with the whole egg and brush over bread.

3 Spread the paste over the bread and press down well to stick. Deep fry in the hot oil until golden, drain on kitchen paper and serve with a dipping sauce whilst hot.