Title: Prawn & Pork Toast
Categories: Appetizer Ethnic Thai
Yield: 12 Servings

1	tb	Chinese dried prawns
1	tb	Coriander leaves
2		Cl Garlic
125		Prawns, cooked
500	ga	Pork; minced, lean
1	tb	Fish sauce; to taste
1
	6	White bread slices; day old
:		Vegetable oil; for frying

Recipe by: Nila Sweeney Preparation Time: 0:40 1. Finely chop the dried prawns (shrimps), coriander and garlic in food pro sor. Add fresh prawns and pork and grind to paste.

2. Add fish sauce and egg. Process until mixed.

3. Spread paste on bread. Cut crusts and slice into four triagles.

4. Heat oil for deep frying. Fry toast only four or five pcs at a time. Sli into oil, filling downward and fry until golden brown, then flip over and c other side briefly.

5. remove toast and place on wire rack to drain.

6. Arrange toast on shredded lettuce with a small bowl of sweet and source ce. Serve hot.

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