Prawn and Pork Toast
Printable version
   
  Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 24
   
  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.
   
  Making:
     
  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.
  2. Season with fish sauce and add the egg. Process until thoroughly mixed.
  3. Spread mixture evenly over bread. Cut crusts from bread and cut each slice into four triangles.
  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.
  5. Remove on a wire or perforated strainer and drain on absorbent paper.
  6. Arrange on shredded lettuce with a small bowl of sweet and sour in centre. Serve hot.
   
  HINT: If preferred, cut bread in halves and make 18 large prawn toasts.