Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Prawn And Pork Toast
Famous Authors (View All Authors)
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.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Prawns And Honedew With Sesame Wasabi Dressing Fishandseafood - Shrimp - Prawns And Honedew With Sesame Wasabi Dressing

Fishandseafood - Shrimp -  Prawns And Honedew With Sesame Wasabi Dressing
1/2 bunch watercress (or mixed salad leaves) 1/2 honeydew melon, skinned and cut into 6 wedges 1 lebanese cucumber 18 medium cooked prawns (shelled and deveined, tail shells intact) Could use or add scallops, oysters or smoked salmonPickled ginger to garnish Dressing: 1/4 tsp. grated fresh ginger 1/4 tsp. wasabi paste 1 tsp. soy sauce 1/4 cup mirin 2 tsp. toasted sesame seeds Arrange cress or salad leaves on plate with melon wedge on plate. Peel cucumber cut in half lengthways and scoop out seeds. Cut diagonally into thin slices and add to salad plate with prawns (or scallops) and
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Prawn Pate/dip Fishandseafood - Shrimp - Prawn Pate/dip

Fishandseafood - Shrimp -  Prawn Pate/dip
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT