← Nouns Cooking · Thai

Ingredients

• 350 g Minced pork
• 3 cloves Garlic
• 2 coriander roots or stalks
• ½ tsp White pepper
• 1 tbsp Fish sauce
• 1 tsp light soy sauce
• 1 egg white
• 5 slices day-old white bread, crusts on, cut into quarters
• 2 tbsp Sesame seeds (optional)
• oil, for deep-frying
• sweet chilli sauce or cucumber relish (ajad), to serve

Method

1. Pound the garlic, coriander roots and white pepper into a paste, then mix with the pork, fish sauce, soy sauce and egg white. Beat with a spoon for 1 minute until sticky.
2. Spread a generous layer of pork over each bread square, pressing it right to the edges and smoothing it into a slight dome. Dip the meat side into sesame seeds, if using.
3. Heat 4 cm of oil to 170°C (340°F). Fry the toasts meat side down for 2–3 min, until golden, then flip and fry for 1 minute more until the bread is crisp.
4. Drain on kitchen paper; the pork must be cooked through and no longer pink in the middle. Serve hot with the dipping sauce.

Tips

• Slightly stale bread soaks up less oil and stays crunchier.
• Contains wheat, egg and soy. Swap half the pork for chopped prawns for the classic mixed version.

Sources

Written in our own words after cross-checking these recipes:

Marion’s Kitchen ImportFood Hot Thai Kitchen