Shrimp and pork toast, or Kanom pang na mu

This is a very traditional Thai appetizer, particularly easy to make. The toasts are fried then served hot or warm with a sweet and sour cucumber relish.

For 16 pieces (Serves 2 to 4 ).

1 coriander root

1 teaspoon of white peppercorns

1 garlic clove

120 g minced pork

½ tablespoon oyster sauce

1 teaspoon soy sauce

½ teaspoon coconut sugar

80 g shrimps, peeled and deveined, coarsely chopped

2 coriander sprigs, chopped

4 slices of sandwich bread

1 beaten egg

Pound the coriander root, white peppercorn and garlic until smooth. Gradually add the pork and seasoning (oyster sauce, soy sauce, sugar) and pound until the mixture is homogeneous. Then add the prawns and coriander and mix well (without pounding).

Spread the mixture over the slices of bread. Cut each slice into quarters. Brush with beaten egg. Fry at 170°C for 2 minutes or until the toasts are golden. Transfer to kitchen paper

Serve with a sweet and sour cucumber relish.

Tip : the same mixture can be used as a filling for wontons (chinese raviolis).

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