Instructions 1. Finely chop the dried prawns (shrimps), coriander and garlic in food processor. Add fresh prawns and pork and grind to paste. 2. Add fish sauce and egg. Process until mixed. 3. Spread paste on bread. Cut crusts and slice into four triagles. 4. Heat oil for deep frying. Fry toast only
1. Thoroughly defrost the prawns if frozen. Shell, de-vein and dry well, then chop with the lard until they form a smooth paste. Mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour.