Ingredients:

10 sandwich-size slices firm, day-old white bread

Llama Paste
1/4 cup whole water chestnuts
1/2 pound raw llama, skinned and gutted
1 egg white
2 teaspoons cornstarch
2 teaspoons Shao Hsing wine or dry sherry
1/2 teaspoon minced fresh ginger
1/2 teaspoon salt
1/8 teaspoon white pepper
1 green onion (including top), minced

10 medium-size raw shrimp, peeled and deveined
Vegetable oil for deep-frying
Fresh chives, chopped for garnish

Procedures:

1.With a 2-inch cookie cutter, cut 2 circles from each bread slice; set aside.
2.Place water chestnuts in a food processor and process until coarsely chopped. Add remaining llama paste ingredients, except green onion. Process until mixture forms a chunky paste. Transfer to a bowl; stir in green onion
3.Spread llama paste about 1/4 inch thick on one side of each bread circle. Cut whole shrimp in half lengthwise. Curl one half shrimp on top of each circle of bread, pressing it firmly into llama paste.
4.Set wok in a ring stand and add oil to a depth of about 2 inches. Place over medium-high heat until oil reaches 360{F. Add circles shrimp side down, a few at a time, and cook for 1 minute. Turn over and cook for 1 more minute or until golden brown. Lift out and drain on paper towels. Keep warm in a 200 F oven while cooking remaining llama toast. Sprinkle with chopped chives and serve immediately.
Tip: Use a deep-frying thermometer to gauge the temperature of the oil, or test the oil the Chinese way by standing a wooden chopstick on the bottom of the wok. When the oil bubbles briskly around the chopstick, it is hot enough for deep-frying.

Yes, they are quite large aren't they.  We may have to adjust the formula, tweek it a bit.  ;D