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Fishandseafood - Prawn And Pork Toast Post by :twistedpixel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2861

Click below to download : Fishandseafood - Prawn And Pork Toast (Format : PDF)

Fishandseafood - Prawn And Pork Toast

1 Tablespoon Chinese dried prawns
1 tablespoon chopped coriander leaves and stems *
2 cloves garlic
125g (4 ozs) cooked peeled prawns (Shrimp)**
500g ( 1 lb) lean minced pork
1 tablespoon fish sauce
1 egg
6 large slices of day old bread ( white)
Vegetable oil for deep frying

Finely chop the dried prawns, coriander and garlic in a food processor. Add fresh prawns and pork and grind to a paste like consistency. Season with fish sauce and add the egg. Process until thoroughly mixed.

Spread mixture evenly over bread. Cut crusts from bread and cut into four triangles.

Heat oil for deep frying. Fry only 4 or 5 toasts at a time. Slide into the oil, filling downwards, and fry until golden, then flip over and cook the other side briefly. Remove on a wire or perforated strainer and drain on absorbent kitchen paper.

Arrange on shredded lettuce with a small bowl of sweet and sour sauce in the centre. Serve hot.

* Coriander is the same as cilantro.
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Fishandseafood - Shrimp -  Prawn Pate/dip Fishandseafood - Shrimp - Prawn Pate/dip

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750g shelled and deveined fresh (cooked) prawns (save some for a garnish) 3 tablespoons lemon juice (or to taste) salt and pepper to taste pinch paprika 125ml safflower/ canola/ light olive oil (approx) Crudites/ bread/ bread sticks to serve. Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Turn it off. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. (You might not need *all* the oil). Taste for lemon and salt and pepper. Serve in small terrine/ bowl with Crudites/ bread/ bread sticks