|
8 slices of day-old bread
peanut oil for frying toasts
lettuce or arugula leaves
scallions
mint leaves
Vietnamese coriander sprigs
For Shrimp Paste -
10 oz shrimp, peeled and deveined
2 tbsp minced pork fat, or butter
1 tbsp fish sauce
2 tsp peanut oil
1/2 tsp sea salt
freshly ground pepper, to taste
1 egg white
Nuoc Cham Sauce -
1 garlic clove, peeled
1 fresh hot red pepper, seeds removed
2 tsp sugar
1/2 fresh lime
2 tbsp Vietnamese fish sauce
2 tbsp water, or to taste |
|
Method :
Whirl all ingredients in a food processor
to a soft paste - do not over-process. Or pound shrimp and pork fat or
butter to a paste in a mortar and pestle, and mix with remaining
ingredients.
Remove crusts, and slice bread in half
lengthwise. Spread each piece with 2-3 tbsp of shrimp paste. Pour enough
oil into large skillet to generously coat bottom, heat to simmering, and
place toasts in pan, shrimp side down. Fry, turning once, until golden
brown, adding a little more oil if necessary. Serve hot with vegetables
and herbs for garnishing, and nuoc cham sauce for dipping.
Makes 16 toasts
Using a food processor or a mortar and
pestle, make a paste with the garlic, chili pepper, and sugar. Squeeze
in lime juice, add lime pulp, fish sauce, and water. Mix well, adding
more water, a few drops at a time, if the sauce is too strong.
#Ads - Get the above cooking ingredients here at discounted price
|
