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CATEGORY CUISINE TAG YIELD
Meats, Seafood, Eggs, Vegetables Thai 1 Servings

INGREDIENTS

2 T Coriander, cilantro
including roots finely
chopped
1 t Ground black pepper
1/2 lb Ground pork
3 Cloves garlic, finely
chopped or crushed
1/2 c Raw shrimp, finely chopped
3 Green onions, including
tops finely chopped
1 T Shrimp powder
1 T Fish sauce
1 Egg beaten
10 Stale bread, crust trimmed
Vegetable oil for deep
frying
Coriander sprigs for garnish
2 Parts Lime juice
1 Part fish sauce
Sugar, very little
Garlic cloves, crushed
Hot pepper

INSTRUCTIONS

In a food processor or mortar, grind or pound together the coriander,
black pepper and garlic until the mixture becomes a paste. Turn the
paste into a large bowl and add the pork, shrimp, green onions,  shrimp
powder, fish sauce, and beaten egg. Knead and squeeze the  mixture
throughly until all the ingredients are completely combined  and the
mass has a paste like consistency. Cover the bread slices  with the
pork/shrimp mixture to the depth of about 1/2 inch, making  sure the
mixture is evenly spread to the edges of the bread. Cut the  bread into
squares or triangles. Heat the oil until almost smoking,  or 375
degrees, in a wok and fry the bread pieces, two or three at a  time,
introducing them into the oil meat side down, Fry on each side  until
crisp brown and remove with a slotted spoon, shaking well and  draining
over the wok before draining on dish lined with paper  towels. The pork
toasts should retain no grease; this can only be  achieved by letting
the oil come back to full temperature each time  and draining and
blotting well. After frying each lot, place in a  dish in a warm oven
and serve hot, garnished with coriander sprigs.  Thai Dipping Sauce:
**** I am not very fond of fried food so you can toast the bread, then
spread the mixture on and bake on high.  ****I've used the above
dipping sauce as a marinade on chicken-oh how  yummy!!! Marinade then
throw it on the grill!!!  Posted to recipelu-digest Volume 01 Number
257 by david & janine  whitting <whitts@kic.or.jp> on Nov 15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1189
Calories From Fat: 947
Total Fat: 105.2g
Cholesterol: 334.4mg
Sodium: 2605.7mg
Potassium: 1396.2mg
Carbohydrates: 23.1g
Fiber: 10.1g
Sugar: 2.7g
Protein: 42.2g


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