No takeout needed for this easy and unexpected party food straight off the Asian buffet menu. The food processor does the bulk of the work, keeping these fast to prep (the shrimp mixture can be made early, and the bread can be sliced well before it's needed).

Serve these with purchased cocktail sauce, or make your own by combining ketchup, hot sauce, horseradish and a dollop of mayonnaise. For extra bite, mix in minced fresh garlic.

Start to finish: 30 minutes

Servings: 24.

1 pound raw shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon smoked paprika

3 egg whites

2 loaves hard-crust bread, such as ciabatta

Canola oil, for frying

Cocktail sauce, for serving

Heat oven to 200 degrees.

In a food processor, combine shrimp, salt, pepper, garlic powder and smoked paprika. Process until shrimp are completely broken down and smooth, about 1 minute. Set aside.

In a medium bowl, whisk egg whites until frothy. Fold in shrimp mixture until fully combined.

In a Dutch oven, heat about 2 inches of oil until it reads about 375 degrees on a frying thermometer. While oil heats, cut bread into 1/2 -inch-thick triangle slices or 3-by- 1/2 -inch-thick sticks.

When oil is ready, spread a thin layer of shrimp mixture over one side of each bread triangle. Alternatively, one end of each stick can be dunked in shrimp mixture to coat.

To fry, float toasts in the oil and fry 1 to 2 minutes per side, or until golden. Transfer to paper towels to drain, then to an oven-safe plate. Finished toasts can be kept warm in oven while frying the remaining toasts. Serve hot with cocktail sauce.