Chinese Pork and Shrimp Toasts
4 oz. minced pork
1 c. peeled cooked shrimp
1 garlic clove, crushed
2 spring onions, finely chopped
2 T. fresh chopped coriander
1 egg white, lightly beaten
1 tsp. light soy sauce
1 tsp. grated lemon rind
4 slices white bread, crusts removed
4 T. sesame seeds oil, for frying
Lemon wedges, to serve
Fresh coriander sprigs, to garnish
Place the pork, shrimp, garlic, spring onions, coriander, egg white, soy sauce, and lemon rind in a food processor or blender and pulse until the mixture is fairly smooth.
Next, flatten the bread slices with a rolling pin, then spread about 1/4 in. of the pork and shrimp mixture on each slice, pressing down well. Cut each slice of bread into four triangles. Sprinkle the sesame seeds in a
shallow bowl and coat the triangles meat side down with the seeds.
Heat 1/2 in. oil in a frying pan until a cube of bread browns in 30 seconds. Fry the toasts meat side down for 3-4 minutes, then turn them over and fry for 2 minutes. Drain on kitchen paper and serve hot, with lemon wedges, and coriander, to garnish.
Serves 4.
1 c. peeled cooked shrimp
1 garlic clove, crushed
2 spring onions, finely chopped
2 T. fresh chopped coriander
1 egg white, lightly beaten
1 tsp. light soy sauce
1 tsp. grated lemon rind
4 slices white bread, crusts removed
4 T. sesame seeds oil, for frying
Lemon wedges, to serve
Fresh coriander sprigs, to garnish
Place the pork, shrimp, garlic, spring onions, coriander, egg white, soy sauce, and lemon rind in a food processor or blender and pulse until the mixture is fairly smooth.
Next, flatten the bread slices with a rolling pin, then spread about 1/4 in. of the pork and shrimp mixture on each slice, pressing down well. Cut each slice of bread into four triangles. Sprinkle the sesame seeds in a
shallow bowl and coat the triangles meat side down with the seeds.
Heat 1/2 in. oil in a frying pan until a cube of bread browns in 30 seconds. Fry the toasts meat side down for 3-4 minutes, then turn them over and fry for 2 minutes. Drain on kitchen paper and serve hot, with lemon wedges, and coriander, to garnish.
Serves 4.
0 Comments:
Post a Comment
<< Home