| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Vegetables |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Coriander(cilantro); including roots, finely chopped |
| 1 |
ts |
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 |
tb |
Shrimp powder |
| 1 |
tb |
Fish sauce |
| 1 |
|
Egg beaten |
| 10 |
sl |
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
THAI DIPPING SAUCE
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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