pork and shrimp toast

Categories
None
Yield
1 Servings
MeasureIngredient
2 tablespoons Coriander(cilantro); including roots, finely chopped
1 teaspoon Ground black pepper
½ pounds Ground pork
Cloves garlic; finely chopped or crushed
½ cup Raw shrimp; finely chopped
Green onions; including tops, finely chopped
1 tablespoon Shrimp powder
1 tablespoon Fish sauce
Egg beaten
10 slices Stale bread; crust trimmed
  Vegetable oil for deep frying
  Coriander sprigs for garnish
Parts Lime juice
Part fish sauce
  Sugar (very little)
  Garlic cloves; crushed
  Hot pepper

THAI DIPPING SAUCE

In a food processor or mortar, grind or pound together the coriander, black pepper and garlic until the mixture becomes a paste. Turn the paste into a large bowl and add the pork, shrimp, green onions, shrimp powder, fish sauce, and beaten egg. Knead and squeeze the mixture throughly until all the ingredients are completely combined and the mass has a paste like consistency. Cover the bread slices with the pork/shrimp mixture to the depth of about ½ inch, making sure the mixture is evenly spread to the edges of the bread. Cut the bread into squares or triangles. Heat the oil until almost smoking, or 375 degrees, in a wok and fry the bread pieces, two or three at a time, introducing them into the oil meat side down, Fry on each side until crisp brown and remove with a slotted spoon, shaking well and draining over the wok before draining on dish lined with paper towels. The pork toasts should retain no grease; this can only be achieved by letting the oil come back to full temperature each time and draining and blotting well. After frying each lot, place in a dish in a warm oven and serve hot, garnished with coriander sprigs.

Thai Dipping Sauce:

**** I am not very fond of fried food so you can toast the bread, then spread the mixture on and bake on high.

****I've used the above dipping sauce as a marinade on chicken-oh how yummy!!! Marinade then throw it on the grill!!! Posted to recipelu-digest Volume 01 Number 257 by david & janine whitting <whitts@...> on Nov 15, 1997

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