Ingredients

• 1 1/2 pound small shrimp, shelled
• All-purpose flour seasoned with salt and cayenne
• Vegetable oil, for deep frying the shrimp
• 4 tablespoons minced peeled fresh gingerroot
• 1 1/3 cup mayonnaise
• 6 tablespoons Dijon-style mustard
• 8 slices rye bread, toasted lightly
• 20 radishes, trimmed and sliced thin
• 2 cups lightly packed alfalfa sprouts
• 8 watercress sprigs for garnish
• 4 teaspoons fresh lemon juice

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Instructions

1. In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain.
2. In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.