Shrimp and pork toast, or Kanom pang na moo

Shrimp and pork toast, or Kanom Pang Na Mu, is a classic and beloved Thai appetizer that is surprisingly easy to prepare. These crispy toasts are fried to golden perfection, offering a delightful balance of textures. They are traditionally served hot or warm, accompanied by a refreshing sweet and sour cucumber relish that perfectly complements the rich flavors of the toast.

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 180°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 fried wontons.

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