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Preparation time:
20 minutes
Cooking time: 20 minutes
Makes 24 |
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Ingredients:
1 tablespoon Chinese
dried prawns
1 tablespoon chopped coriander leaves
and stems
2 cloves garlic
125g cooked peeled prawns
500g lean minced pork
1 tablespoon fish sauce
1 egg
6 large slices day-old white bread
vegetable oil for deep frying. |
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Making: |
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1. |
Finely chop the dried
prawns, coriander and garlic in a food
processor. Add fresh prawns and pork and
grind to a paste-like consistency. |
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2. |
Season with fish sauce
and add the egg. Process until
thoroughly mixed. |
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3. |
Spread mixture evenly
over bread. Cut crusts from bread and
cut each slice into four triangles. |
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4. |
Heat the oil for deep
frying. Fry only four or five toasts at
a time. Slide into the oil, filling
downwards, and fry until golden, then
flip over and cook the other side
briefly. |
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5. |
Remove on a wire or
perforated strainer and drain on
absorbent paper. |
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6. |
Arrange on shredded
lettuce with a small bowl of sweet and
sour in centre. Serve hot. |
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HINT: If
preferred, cut bread in halves and make
18 large prawn toasts. |
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