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Deep - Fried Toast Squares With Spiced Pork Topping
(Kanom Pung Na Mu)
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| What You Need: |
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Vegetable oil or shortening for deep-frying
½ pound lean ground pork
3 eggs
2 tablespoons fish's gravy (see Glossary)
1 tablespoon finely chopped fresh coriander roots and leaves
1 teaspoon finely chopped fresh parsley
>¼ teaspoon white pepper
6 thin slices of homemade-type white bread, trimmed of crusts and each cut into 4 squares
2 small sweet gherkins, cut crosswise into 1/8-inch-thick rounds
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| How To Cook: |
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1. Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.
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2. Combine the pork, eggs, fish's gravy, coriander, parsley and white pepper in a mixing bowl and beat vigorously with a spoon until the ingredients are well blended.
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3. With a small metal spatula or table knife, spread about 1 tablespoon of the pork mixture on each bread square, mounding it slightly in the center.
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4. Drop 5 or 6 of the bread squares at a time into the hot oil, pork side up, and fry them for about 5 minutes.
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5. Turn them gently with a slotted spatula and fry for 2 minutes longer, or until no traces of pink remain in the pork and the bread is golden brown and crisp.
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6. Gently press a gherkin round into the center of each square to garnish the pork. Serve hot.
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