Recipe By : Nila Sweeney
Serving Size : 12 Preparation Time :0:40
Categories : Appetizers Ethnic
Thai
Amount Measure Ingredient -- Preparation Method
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1 tablespoon chinese dried prawns
1 tablespoon coriander leaves
2 cloves garlic
125 grams prawns, cooked
500 gallons pork -- minced, lean
1 tablespoon fish sauce -- to taste
1 egg
6 white bread slices -- day old
vegetable oil -- for frying
1. Finely chop the dried prawns (shrimps), coriander and garlic in food
processor. Add fresh prawns and pork and grind to paste.
2. Add fish sauce and egg. Process until mixed.
3. Spread paste on bread. Cut crusts and slice into four triagles.
4. Heat oil for deep frying. Fry toast only four or five pcs at a time. Slide
into oil, filling downward and fry until golden brown, then flip over and cook
other side briefly.
5. remove toast and place on wire rack to drain.
6. Arrange toast on shredded lettuce with a small bowl of sweet and source
sauce. Serve hot.
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NOTES : * Chinese prawns can be found at specialty Thai, Chinese, Korean or Vietnamese stores.
