Pork Toast - Starter

Pork Toast

(makes 8 toast)

Similar to the Chinese prawn toast, these Thai pork toasts make a delicious, quick and simple starter. Don’t be afraid of deep fat-frying – it’s much simpler than you think!

Ingredients:

Toasts 2 slices of slightly stale Bread

1 Clove of Garlic, finely chopped

Small handful

Coriander (including the stems), chopped

50g Minced Pork (use sausage meat if that’s all you have)

1 Egg, beaten and split into two

1 tbsp. Fish Sauce

Oil to deep fry

Garnish: Coriander leaves, rings of Red and Green Chilli Chilli sauce

1 tbsp. Fish Sauce

2 tbsp. Lemon Juice

1 tbsp. Light Soy Sauce or Tamari

1 tsp. Chilli Powder

1 tbsp. Demerara or Palm Sugar

1 tbsp. Coriander, chopped

Preparation:

Remove the crusts from the bread and put in the toaster until they become very lightly golden brown and crisp up. Cut each slice into quarters (a really slim triangle also looks very elegant).

Crush the garlic and coriander in a pestle and mortar or food processor, then mix through the minced pork with half the beaten egg and fish sauce. Place roughly one tsp of the pork mix on each piece of toast and spread across the surface. Brush each toast lightly with the remaining beaten egg mixed with a small splash of cold water.

Heat some oil in a deep fat fryer or deep pan to around 200 C. You can test this by adding a spare cube of bread to the oil. It should turn golden brown within 30 seconds. Fry a few toasts at a time for 2-3 minutes until golden brown, then drain on kitchen paper. Garnish with the coriander leaves and chilli flakes then arrange on a plate. It’s great served with a sweet chilli dip (recipe also available).

Note: If you’re using a pan to deep fat fry, always make sure you have a lid big enough to cover the entire pan to hand. This can be used in an emergency to extinguish any flames – never add water to hot oil. And never leave hot oil unattended.