| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs, Vegetables | Thai | Appetizers, Ethnic, Thai | 12 | Servings |
INGREDIENTS
| 1 | T | Chinese dried prawns |
| 1 | T | Coriander leaves |
| 2 | Cloves garlic | |
| 125 | g | Prawns, cooked |
| 500 | gl | Pork, minced lean |
| 1 | T | Fish sauce, to taste |
| 1 | Egg | |
| 6 | White bread slices, day | |
| Old | ||
| Vegetable oil, for frying |
INSTRUCTIONS
Finely chop the dried prawns (shrimps), coriander and garlic in food processor. Add fresh prawns and pork and grind to paste. Add fish sauce and egg. Process until mixed. Spread paste on bread. Cut crusts and slice into four triagles. Heat oil for deep frying. Fry toast only four or five pcs at a time. Slide into oil, filling downward and fry until golden brown, then flip over and cook other side briefly. remove toast and place on wire rack to drain. Arrange toast on shredded lettuce with a small bowl of sweet and source sauce. Serve hot. Recipe By : Nila Sweeney From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 15.5mg
Sodium: 6.1mg
Potassium: 13mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g