Fried Canapés with Prawn Spread Recipe

Fried Canapés with Prawn Spread Recipe

(Khanom Pang Na Kung Roi Nga Recipe)

8 slices bread

30g prawns

150g lean pork

1 egg

1 teaspoon thinly sliced coriander root

5 cloves garlic

a pinch of pepper

2 teaspoons light soy sauce

¼ teaspoon salt

2 tablespoons white sesame seeds

3 cups cooking oil

Ingredients for sauce:

¼ cup marmalade

¼ cup vinegar

¼ teaspoon salt

Method:

Dry the bread in a low temperature oven.  Alternatively, use bread which has dried out, for this will absorb less oil and give you very crisp canapés.  Shell and clean the prawns, add the pork, and mince.  Remove the skins of the garlic cloves, place in a mortar with the coriander root and pepper, and pound to a fine paste.  Knead the pounded garlic mixture together with the minced pork and prawn; then, add the egg and knead once again until uniform in consistency.  Divide the mixture into eight portions and spread one portion on each slice of bread.  Smooth the surface of the spread and sprinkle with about ½ teaspoon sesame seeds.  Heat the oil in a deep wok.  When it is hot, fry each slice of bread spread-side down.  When the spread has become golden brown, remove the bread from the oil and drain on absorbent paper.  Cut each slice of bread into quarters, arrange on a serving platter, and serve with marmalade sauce or maggi sauce and fresh vegetables, such as chilled cucumber discs, or pickled ginger.  To make the sauce, mix the ingredients in a pot, heat, stirring just long enough to mix together well, and then transfer to a bowl.