Name: Pork and prawn toasts
Cook time: 30 min
Total time: 30 min
Ingredients: 2 clove garlic, crushed; 1 shallot (25g), chopped finely; 2 tablespoon coarsely chopped fresh coriander (cilantro); 1 egg; 155 gram minced (ground) pork; 90 gram prawn meat, chopped coarsely; 1 teaspoon white sugar; 2 teaspoon fish sauce; 8 slice white bread (360g), crusts removed; vegetable oil, for shallow-frying

Ingredients

2 clove garlic, crushed

1 shallot (25g), chopped finely

2 tablespoon coarsely chopped fresh coriander (cilantro)

1 egg

155 gram minced (ground) pork

90 gram prawn meat, chopped coarsely

1 teaspoon white sugar

2 teaspoon fish sauce

8 slice white bread (360g), crusts removed

vegetable oil, for shallow-frying

Method

1.Blend or process garlic, shallot, coriander, egg, pork, prawn, sugar and sauce until smooth.

2.Spread pork mixture evenly over bread slices; cut each slice into four triangles.

3.Heat oil in large frying pan; shallow-fry triangles, meat-side-down, in batches, turning once, until cooked through. Drain on absorbent paper. Serve immediately.

If buying prawns in the shell, you will need to buy about 185g uncooked prawns.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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