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
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
Preparation
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
