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Thai Recipe : Shrimp and Pork Toast

This dish is called Kanom Pang Muu Goong in Thai

Serves 4


  • 2 tbsp finely chopped fresh coriander roots
  • 2 cloves garlic, finely chopped
  • 10 oz shrimps, finely chopped
  • 8 oz minced pork
  • 2 onions, finely chopped
  • 3 tbsp finely chopped scallion
  • 1 egg, lightly beaten
  • 1 tsp white pepper
  • 1 tbsp fish sauce
  • 10 slices stale bread, crusts trimmed
  • 13 fl oz. vegetable oil
  • Fresh coriander sprigs, to garnish


  1. Pound coriander root and garlic together to make a paste. Combine in a mixing bowl with shrimps, minced pork, onions, scallions, beaten egg, pepper and fish sauce. Knead mixture thoroughly until it clings together well.
  2. Spread evenly to thickness of ½ inch over bread, making sure it covers the edges. Cut into the shapes of your choice, e.g. squares or triangles or use fancy pastry cutters if you like.
  3. Deep fry several at a time in vegetable oil, meat side down first. Fry 1 to 2 mins until golden then turn over and fry the other side. When golden all over, remove and drain on paper towel. Keep warm in the oven until ready to serve. Garnish with coriander sprigs. Serve with dipping sauce of your choice.

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Last Modified: 11/27/11.