This classic Chinese appetizer is also a great nibble for serving at parties - but be sure to make plenty!
250 g (9 oz) lean pork
250 g (9 oz) 2/3 cup uncooked peeled prawns (shrimp), deveined
4 spring onions (scallions), trimmed
1 garlic clove, crushed
1 tbsp chopped fresh coriander (cilantro) leaves and stems
1 tbsp fish sauce
1 egg
8 - 10 slices of thick-cut white bread
3 tbsp sesame seeds
150 ml (1/4 pint) 2/3 cup vegetable oil
salt and pepper
250 g (9 oz) 2/3 cup uncooked peeled prawns (shrimp), deveined
4 spring onions (scallions), trimmed
1 garlic clove, crushed
1 tbsp chopped fresh coriander (cilantro) leaves and stems
1 tbsp fish sauce
1 egg
8 - 10 slices of thick-cut white bread
3 tbsp sesame seeds
150 ml (1/4 pint) 2/3 cup vegetable oil
salt and pepper
To garnish
sprigs of fresh coriander (cilantro)
red (bell) pepper, sliced finely
red (bell) pepper, sliced finely
method
1. Put the pork, prawns (shrimp), spring onions (scallions), garlic, coriander (cilantro), fish sauce, egg and seasoning into a food processor or blender. Process for a few seconds until the ingredients are finely chopped. Transfer the mixture to a bowl. Alternatively, chop the pork, prawns (shrimp) and spring onions (scallions) very finely, and mix with the garlic, coriander (cilantro), fish sauce, beaten egg and seasoning until all the ingredients are well combined.
2. Spread the pork and prawn (shrimp) mixture thickly over the bread so that it reaches right up to the edges. Cut off the crusts and slice each piece of bread into 4 squares or triangles.
3. Sprinkle the topping liberally with sesame seeds.
4. Heat the oil in a wok or frying pan (skillet). Fry a few pieces of the bread,
topping side down first so that it sets the egg, for about 2 minutes or until golden brown. Turn the pieces over to cook on the other side, about 1 minute.
5. Drain the pork and prawn (shrimp) toasts and place them on kitchen paper (paper towels). Fry the remaining pieces. Serve garnished with sprigs of fresh coriander (cilantro) and strips of red (bell) pepper.
2. Spread the pork and prawn (shrimp) mixture thickly over the bread so that it reaches right up to the edges. Cut off the crusts and slice each piece of bread into 4 squares or triangles.
3. Sprinkle the topping liberally with sesame seeds.
4. Heat the oil in a wok or frying pan (skillet). Fry a few pieces of the bread,
topping side down first so that it sets the egg, for about 2 minutes or until golden brown. Turn the pieces over to cook on the other side, about 1 minute.
5. Drain the pork and prawn (shrimp) toasts and place them on kitchen paper (paper towels). Fry the remaining pieces. Serve garnished with sprigs of fresh coriander (cilantro) and strips of red (bell) pepper.
serving amount
serves 4
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